Crispy Coconut Chicken With Mango Salsa Recipes

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MANGO SALSA CHICKEN



Mango Salsa Chicken image

This is an easy and refreshing chicken dinner, great in the summertime. Nice served with mashed potatoes and salad. The salsa is also yummy served with fish!

Provided by Emma

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 11

1 fresh, ripe mango
½ red onion, finely diced
1 bunch cilantro, finely chopped
½ green bell pepper, minced
1 fresh red chile pepper, seeded and chopped
4 skinless, boneless chicken breasts
1 egg
¼ cup milk
1 cup dried bread crumbs
¼ cup olive oil
1 sprig fresh cilantro, for garnish

Steps:

  • TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
  • Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
  • Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 32.5 g, Cholesterol 116.2 mg, Fat 18.2 g, Fiber 3.2 g, Protein 34 g, SaturatedFat 3.2 g, Sodium 308.1 mg, Sugar 11.8 g

CHICKEN WITH MANGO SALSA



Chicken with Mango Salsa image

In Hanover, Ontario, Denise Elder blends tangy tropical flavors for the fresh and sassy salsa that tops her tender chicken entree. You can grill the chicken, if you like.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped peeled mango
1/2 cup chopped tomato
2 tablespoons minced fresh cilantro
1 tablespoon chopped jalapeno pepper
1 tablespoon chopped red onion
1-1/2 teaspoons chopped celery
1-1/2 teaspoons lime juice
1/4 teaspoon grated lime zest
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil

Steps:

  • For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN WITH MANGO-CUCUMBER SALSA



Chicken with Mango-Cucumber Salsa image

I put this dish together after looking for something quick and easy without too much indoor cooking. My husband prefers this moist grilled chicken a tad spicy. -Linda Tringali, Monroe Township, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (4 cups salsa).

Number Of Ingredients 16

2 tablespoons lemon juice
1 tablespoon lime juice
2 teaspoons minced fresh cilantro or parsley
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium cucumber, diced
1 medium mango, peeled and diced
1 medium tomato, chopped
1/4 cup finely chopped red onion
CHICKEN:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CRISPY COCONUT CHICKEN WITH MANGO SALSA



Crispy Coconut Chicken With Mango Salsa image

Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.

Provided by LilPinkieJ

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh mango, finely diced (frozen is ok too)
1 1/2 cups fresh pineapple, finely diced
1/2 cup fresh cilantro, chopped
1/2 cup red pepper, diced
1/2 cup red onion, minced
1 teaspoon fresh lime juice
1 tablespoon light olive oil
salt and pepper
6 boneless skinless chicken breasts
2 cups unsweetened coconut, shredded
2 cups panko breadcrumbs
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs, beaten
1 cup peanut oil
2 cups mango salsa

Steps:

  • Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
  • Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
  • Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
  • Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
  • Top each breast with mango salsa.

CHICKEN TOPPED WITH MANGO SALSA



Chicken Topped with Mango Salsa image

Enjoy this flavorful chicken topped with mango salsa - dinner that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 cup chopped peeled mango
2 teaspoons finely chopped fresh mint leaves
1 teaspoon grated lime peel
2 teaspoons lime juice
1 teaspoon finely chopped jalapeño chile
4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon canola oil
Fresh mint leaves, if desired

Steps:

  • In small bowl, mix mango, chopped mint, lime peel, lime juice and chile. Refrigerate until serving time.
  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix cumin and salt; rub mixture evenly over chicken.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until no longer pink in center.
  • Serve chicken with mango salsa. Garnish with mint leaves.

Nutrition Facts : Calories 230, Carbohydrate 8 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

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