Ingredients
-
4
-
4
-
1
-
1
-
1/2
-
1/4
-
1
-
3
-
2
-
3/4
-
1/2
-
1/2
-
1/4
-
1/2
-
1/4
Directions
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. |
