Honey Coconut Chicken and Mango Salsa

Written By Gregg Gerstner

This turned out wonderful, and we got to use up some left-over mango salsa! Took about an hour start to finish. That did not include a trip to the store to get ripe avacados

Ingredients

  • 4 chicken thighs

  • Salt and black pepper to taste

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup shredded unsweetened coconut

  • 1/2 cup panko breadcrumbs

  • 1 T B&Gerk

  • Butter patties

  • 1 T Honey

  • 2 Avacado sliced

Mango Salsa:

  • 1 diced mango

  • 1/4 cup diced red onion

  • 1 t Jalapenos

  • Juice of 1 lime

  • 2 T chopped fresh cilantro

  • B&G to taste

Preheat oven to 350 degrees

Dredge the chicken in flour

Dregde it again in the egg wash

A third Dredging in Panko Bread crumbs ( I used the parmesan and panko mix from the Crusted Cod recipies)

Place in Appropriate baking dish. Push some coconut into each chicken. Sprinkle with B&Gerk. Place a thin butter patty on top. Bake in the oven about 30 minutes.

Drizzle Honey on the chicken for the last 5 minutes of cook.

Prepare the Mango Salsa if you don’t have left-overs. Mix the mango salsa ingredients in a bowl.

The avacodos, best serve them on the side. If you mix them into the salsa, the salsa will be good for 2 days, as the avacados break down and become nasty looking on day 3.

We served with rice and a veggie

Gregg Gerstner
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Grilled Balsamic Veggies