This was such a yummy dinner! I think I need to improve on my presentation and photographs. But, right now I feel lucky to even put this on this blog! Try it maybe with some coconut rice or something. I was going for a pina colada feel with the coconut, pineapple, mango and banana bread!
2 chicken breasts, sliced into strips
1/2 cup (or more) shredded unsweetened coconut
1/2 cup pecan pieces
1/2 tsp sea salt
1 egg with 1 tsp water, beaten
3 T canola oil
Preheat oven to 350 degrees. In a food processor, blend the coconut, salt, and the pecans together. Place in a shallow bowl. Beat the egg and water together and place in a shallow bowl. Dip the chicken strips in the egg and coat with the coconut pecan. Heat the oil in a frying pan. Place coated chicken strips in the frying pan, brown on both sides and transfer to a glass baking dish and to the oven for approximately 12 minutes.
1-1/2 cup chopped mango (fresh, frozen, or canned)
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 T chopped cilantro (fresh)
1 T vinegar (rice vinegar or apple cider vinegar)
1 T honey
1 T lime
1/2 tsp salt
Combine and serve over chicken.
I paired this with fresh pineapple and some banana bread that I had in the freezer. A couple of other notes: 1) the unsweetened coconut was hard to find. There's plenty of sweetened coconut around. You have to look in the specialty isles. 2) If you don't want to make your own salsa, Costco sells a mango salsa that I think I actually liked better than this one.
