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1
Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
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2
Place 2 slices mango in the center of each prosciutto slice.
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3
Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
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4
Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
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5
Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
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6
Pour beaten eggs onto a separate plate.
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7
Sprinkle coconut onto a third plate.
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8
Slice chicken rolls into 1 to 1 1/2-inch pieces.
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9
Roll chicken in the flour mixture and shake off any excess flour.
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10
Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
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11
Roll chicken in coconut.
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12
Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
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13
Preheat oven to 325 degrees F (165 degrees C).
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14
Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
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15
Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
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16
Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
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17
Place chicken rolls on a baking sheet.
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18
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
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19
Splash chicken rolls with lime juice and serve alongside lime wedges.
