Anna's Coconut Chicken With Three-Fruit Salsa

Name: Anna's Coconut Chicken With Three-Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast halves (about 3 lbs, pounded to a thickness of about 1/2 inch); salt & freshly ground black pepper; 1 cup 2% low-fat milk; ¼ cup all-purpose flour (for dredging); 2 medium eggs, beaten; 1 cup shredded unsweetened coconut; 2 tablespoons butter; 1 cup diced peeled and seeded papaya; 1 cup diced peeled mango; 1 cup diced peeled and cored pineapple; ¼ cup chopped cilantro; 1 jalapenos or 1 other hot pepper, seeded and diced; fresh lime juice; 1 tablespoon light rum (optional); 1 teaspoon sugar; salt & freshly ground black pepper

Servings: persons

6 boneless skinless chicken breast halves (about 3 lbs, pounded to a thickness of about 1/2 inch)
salt & freshly ground black pepper
1 cup 2% low-fat milk
¼ cup all-purpose flour (for dredging)
2 medium eggs, beaten
1 cup shredded unsweetened coconut
2 tablespoons butter
1 cup diced peeled and seeded papaya
1 cup diced peeled mango
1 cup diced peeled and cored pineapple
¼ cup chopped cilantro
1 jalapenos or 1 other hot pepper, seeded and diced
fresh lime juice
1 tablespoon light rum (optional)
1 teaspoon sugar
salt & freshly ground black pepper

1
Season the chicken fillets with salt and pepper and dip in the.
2
milk.
3
Dredge very lightly with the flour, dip into the beaten.
4
egg, and coat with the coconut.
5
Heat the butter in a large heavy skillet over medium heat and.
6
saute the chicken until golden brown, 4 to 5 minutes per side.
7
Combine the ingredients for the salsa in a mixing bowl and toss.
8
gently to combine.
9
Serve the chicken on a bed of the salsa,.
10
or spoon the salsa over the chicken.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves (about 3 lbs, pounded to a thickness of about 1/2 inch), salt & freshly ground black pepper, 1 cup 2% low-fat milk, ¼ cup all-purpose flour (for dredging), and more.

Yes, Anna's Coconut Chicken With Three-Fruit Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!