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Chicken With Mango & Coconut

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Ingredients

Adjust Servings:
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

Nutritional information

695.4
Calories
514 g
Calories From Fat
57.1 g
Total Fat
37.6 g
Saturated Fat
183.2 mg
Cholesterol
743.7 mg
Sodium
24.2g
Carbs
5.5 g
Dietary Fiber
15.5 g
Sugars
20.8 g
Protein
330 g
Serving Size

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Chicken With Mango & Coconut

Features:
    Cuisine:

    This was very tasty! I enjoyed the mango tucked into the chicken and the coconut coating. The mango sauce was a very nice touch, too. We really enjoyed this different take on chicken. Thank you! Made for Susie's World Tour - Hawaii.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.,This was very tasty! I enjoyed the mango tucked into the chicken and the coconut coating. The mango sauce was a very nice touch, too. We really enjoyed this different take on chicken. Thank you! Made for Susie’s World Tour – Hawaii.


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    Steps

    1
    Done

    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
    Done

    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
    Done

    Cook Shallot and Garlic in 3 Tbsp Butter in a Saucepan Over Medium-High Heat, Stirring Constantly, Until Tender.

    4
    Done

    Add 1 Cup Cubed Mango, Broth, Wine, and Curry Powder. Bring to a Boil. Reduce Heat, and Simmer, Uncovered, 10 Minutes.

    5
    Done

    Add Coconut Milk, Salt, and Pepper; Cook 2 Additional Minutes.

    6
    Done

    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.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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