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.
- 1 1⁄2 cups fresh mango, finely diced (frozen is ok too)
- 1 1⁄2 cups fresh pineapple, finely diced
- 1⁄2 cup fresh cilantro, chopped
- 1⁄2 cup red pepper, diced
- 1⁄2 cup red onion, minced
- 1 teaspoon fresh lime juice
- 1 tablespoon light olive oil
- salt and pepper
- 6 boneless skinless chicken breasts
- 2 cups unsweetened coconut, shredded
- 2 cups panko breadcrumbs
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 2 large eggs, beaten
- 1 cup peanut oil
- 2 cups mango salsa
- 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 (don't crowd the pan). 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.