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
  •  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
  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

No comments:

Post a Comment