Crisp Coconut Chicken with Mango Salsa
Sep. 25th, 2005 07:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
minxybabyThis is the chicken that I made this for dinner last night. I served it with Basmati Rice, Sautéed Green Beans & Bell Peppers with garlic, and a Greek Salad. Enjoy!
Crisp Coconut Chicken with Mango Salsa
The mangos brought a nice sweetness to the dish that balanced out the sourness. Mangos are nice and mild so it didn't taste like a mouthful of fruit. It just tasted sweet and sour with a soft texture under the crisp chicken. This recipe is out of Rose Murray Quick Chicken cookbook.
Serves: 2
INGREDIENTS FOR CHICKEN
INGREDIENTS FOR MANGO SALSA
DIRECTIONS
Preheat oven to 375°F
In a small bowl, combine garlic, mustard, and ginger; spread mixture lightly on both sides of each chicken breast. Place chicken on waxed paper and sprinkle both sides with flour, salt, and pepper.
In a shallow bowl, stir egg together with 1 teaspoon cold water. Place coconut on waxed paper. Dip chicken breasts in egg wash, then in the coconut, pressing to make it adhere.
In an ovenproof skillet, heat oil over medium-high heat. Add chicken and cook for 2 minutes a side. Add lime juice to the skillet and place in preheated oven for 12 to 15 minutes or until the chicken is no longer pink inside.
Salsa: Meanwhile, in a bowl combine mango, red onions, lime juice, and coriander. Season to taste with salt and pepper. Stir in hot pepper flakes.
Divide salsa between 2 dinner plates and placed the cooked chicken on top.
Suggested Serving Menu
– Crisp Coconut Chicken with Mango Salsa
– Rice
– Stir-Fired Snow Peas and Red Bell Pepper Strips
– Bananas Baked with Rum (Recipe: Halve bananas lengthwise and place, cut-side down, in a shallow baking dish. Sprinkle with brown sugar, drizzle with rum, and dot with butter. Bake in 400°F oven for about 10 minutes while you enjoy your main course.)
Serves: 2
INGREDIENTS FOR CHICKEN
- 1 clove garlic, crushed
1 tablespoon Dijon mustard
pinch ground ginger
2 skinless boneless chicken breasts
All-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
3/4 cup sweetened flaked coconut
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
INGREDIENTS FOR MANGO SALSA
- 1 ripe mango, diced
1/4 cup diced red onions
1 tablespoon fresh lime juice or white wine vinegar
1 tablspoon chopped fresh coriander or parsley
salt and pepper
pinch hot pepper flakes
DIRECTIONS
Preheat oven to 375°F
In a small bowl, combine garlic, mustard, and ginger; spread mixture lightly on both sides of each chicken breast. Place chicken on waxed paper and sprinkle both sides with flour, salt, and pepper.
In a shallow bowl, stir egg together with 1 teaspoon cold water. Place coconut on waxed paper. Dip chicken breasts in egg wash, then in the coconut, pressing to make it adhere.
In an ovenproof skillet, heat oil over medium-high heat. Add chicken and cook for 2 minutes a side. Add lime juice to the skillet and place in preheated oven for 12 to 15 minutes or until the chicken is no longer pink inside.
Salsa: Meanwhile, in a bowl combine mango, red onions, lime juice, and coriander. Season to taste with salt and pepper. Stir in hot pepper flakes.
Divide salsa between 2 dinner plates and placed the cooked chicken on top.
Suggested Serving Menu
– Crisp Coconut Chicken with Mango Salsa
– Rice
– Stir-Fired Snow Peas and Red Bell Pepper Strips
– Bananas Baked with Rum (Recipe: Halve bananas lengthwise and place, cut-side down, in a shallow baking dish. Sprinkle with brown sugar, drizzle with rum, and dot with butter. Bake in 400°F oven for about 10 minutes while you enjoy your main course.)
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Date: 2005-09-26 04:16 pm (UTC)no subject
Date: 2005-09-26 05:09 pm (UTC)