Coconut Crusted Chicken with Mango Salsa

This recipe was inspired by Rachel Ray - click here for original

I loved this meal!  Shannon and I were both full after this meal!!!  I really didn't measure this recipe.  After I made it, I realized that the mango salsa was supposed to be served cold, not warm.  Oh well - it was delicious!!!!


  • 1 - 2 cups frozen mango 
  • Desired amount of mixture:  Frozen bell pepper, green pepper and onion (from Dillons)
  • 1/2 chopped onion 
  • Cilantro - from tube - just squeezed some in
  • Garlic - from tube - squeezed a small amount into mixture 
  • 1 egg 
  • Shredded sweetened coconut 
  • 2 - 5 ounces skinless, boneless chicken breasts  
  • 1 TB Taco seasoning 
  • Salt and pepper to taste - I did not use salt, but peppered my chicken before eating
  • Preheat the oven to 350 degrees . 
  • In a skillet, combine the mango, peppers, onion, cilantro, garlic
  • In a shallow bowl, beat the egg and homemade taco seasoning.  
  • Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
  • Bake in oven for 30 minutes until chicken is done - coconut will be toasted! - I used a pan that had a rack in it to cook the chicken on.

  • We enjoyed it with parsnips (LOVE THOSE THINGS) this is the second time I have eaten Parsnips, and green beans.  Shannon also had brown rice.  

  • I can't wait to make this dish again.  I think that it would be better with fresh bell peppers, but I only had frozen ones - trying to use all the food in my house.  It would also be good I think with a diced jalapeno.  

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