September 13, 2013

Coconut Crusted Chicken

By now you should know that I love anything coconut and mango.  I was craving my Mango Salsa, so I decided to make a small portion of it to compliment my Coconut Crusted Chicken.  The salsa adds a slightly sweet touch to the chicken which is why these two pair so wonderfully together.

Coconut Crusted Chicken
Serves 2
Ingredients
  •  2 skinless chicken breasts
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup panko bread crumbs
  • 1/2 t chili powder
  • 1/2 t cumin
  • 1 egg white
  • Coconut oil cooking spray
  • Mango Salsa
Directions
  1. Preheat the oven to 400 degrees F and spray a baking dish with cooking spray
  2. In a shallow bowl combine the coconut flakes, panko bread crumbs, chili powder, and cumin
  3. Add the egg white to a separate bowl
  4. Coat the chicken in the egg mixture then the coconut mixture and transfer it to the baking dish
  5. Bake the chicken for a bout 25-30 minutes or until cooked through
  6. Check the chicken periodically and if the coconut flakes start to brown, place foil over the baking dish
  7. Top with Mango Salsa

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