Description
Totally tropical! I served this for our church at a girls night – tropical breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.
Ingredients
- Fresh Mango
- Fresh Pineapple
- Fresh Cilantro
- Red Pepper
- Red Onion
- Fresh Lime Juice
- Light Olive Oil
- Salt And Pepper
- Boneless Skinless Chicken Breasts
- Unsweetened Coconut
- Panko Breadcrumbs
- Sugar
- Salt
- Eggs
- Peanut Oil
- Mango Salsa
Instructions
- Toss first 7 ingredients together in a bowl
- Season with a little salt and pepper
- Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine
- Place the eggs in a separate bowl
- To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture
- Heat the oil in a large skillet over medium-high heat
- Add 2 to 3 chicken breasts
- Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink
- Remove chicken from pan and pat with paper towels
- Top each breast with mango salsa