Yields: 10 servings
Ingredients:
- 10 boneless-skinless chicken breasts
- 2 coconuts
- Potato starch, as needed
- 3 eggs, beaten
- Vegetable oil, as needed
- Salt, as needed
- 2 mangos, diced small
- 1 small red onion, diced small
- ¼ cup lime or lemon juice
- 2 Tb sugar
- ¼ tsp salt
Method:
- Insert a skewer into the eyes of the coconut and drain liquid. Place on a baking sheet and roast in a pre-heated 350° oven for 30 minutes. Remove and let cool 5 minutes.
- Break coconut open using a hammer. Remove outer shell and discard. Using a vegetable peeler, remove remaining skin. Rinse coconut if necessary and shred using a food processor or box grater.
- Place potato starch, eggs and shredded coconut into separate bowls. Working in sequence, coat chicken breasts in potato starch, eggs and then coconut. Place on a baking sheet.
- Heat oil in a large skillet over medium heat. Working in batches, add chicken and cook about 2 minutes on each side until golden brown. Remove from pan, place on baking sheet and season with salt. Finish cooking in a 350°oven for about 10 minutes.
- In a small pot, combine the mango, red onions, lime or lemon juice, sugar and salt. Bring to a boil and cook over high heat for about 8 minutes, until the mango is tender.
Click here to watch Chef Jack making this dish.
You can buy unsweetened shredded coconut (and coconut flour instead of potato starch) in your local health food store. That would make this recipe much less labor intensive (so you can have it more often!) and turns out just as tasty. You could also cook it in coconut oil to increase the health benefits.