Coconut-Crusted Chicken with Mango Salsa

  • 1/2 pound mango, chopped (about 1 1/2 C)
  • 1/2 C red bell pepper, chopped
  • 1/3 C onion
  • 2 T chopped cilantro
  • 1 T rice vinegar
  • salt and pepper
  • 1 egg
  • 1/3 C shredded unsweetened coconut
  • 3 pounds  boneless chicken breasts
  • 3 T coconut oil

In a small bowl, combine the the first six ingredients.

In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown.  Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake at 350 degrees until cooked through, about 12 minutes.  Serve over brown rice, and top with the mango sauce.

adapted from http://www.rachaelraymag.com

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