Chicken With Mango & Coconut
photo by lazyme
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 chicken breast halves, skinned and boned
- 4 slices mangoes, about 1/2 inch thick
- 1 large egg, beaten
- 1 cup coconut, flaked
- 1⁄2 cup butter, melted
- 1⁄4 cup shallot, minced
- 1 tablespoon garlic, minced
- 3 tablespoons butter, melted
- 2 cups mangoes, cubed
- 3⁄4 cup chicken broth
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon curry powder
- 1⁄4 cup coconut milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Cut a pocket in each chicken breast half, cutting to, but not through, remaining side. Place a mango slice in each pocket, and secure with a wooden toothpick.
- Dip chicken in egg; dredge in coconut. Brown chicken in 1/2 cup butter in a large skillet. Remove chicken to an ungreased 11 x 7 x 1 1/2 inch baking dish. Bake uncovered at 350 degrees for 25 minutes or until chicken is done. Remove and discard toothpicks. Place chicken on a serving platter, set aside and keep warm.
- Cook shallot and garlic in 3 tbsp butter in a saucepan over medium-high heat, stirring constantly, until tender.
- Add 1 cup cubed mango, broth, wine, and curry powder. Bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
- Add coconut milk, salt, and pepper; cook 2 additional minutes.
- Pour mango mixture into an electric blender, or process with a handheld blender. Blend until smooth. Pour mixture into a serving bowl. Stir in the remaining 1 cup of mango cubes. Serve mango mixture spooned over the chicken.
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RECIPE SUBMITTED BY
breezermom
United States