Chicken With Mango & Coconut

“This recipe tastes like the tropics with its fresh mango, flaked coconut, and coconut milk. It is from the Gulf Coast Heritage Association's cookbook in Osprey, FL.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Cook shallot and garlic in 3 tbsp butter in a saucepan over medium-high heat, stirring constantly, until tender.
  4. Add 1 cup cubed mango, broth, wine, and curry powder. Bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
  5. Add coconut milk, salt, and pepper; cook 2 additional minutes.
  6. 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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