Coconut Chicken With Tropical Fruit Sauce Recipe

Name: Coconut Chicken With Tropical Fruit Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 4 chicken breast halves; 1 tablespoon milk; 1 egg; 1/2 cup fine coconut; Tropical Sauce; vegetable oil cooking spray; 1 teaspoon olive oil; 1 mango, cubed; 1 papaya, cubed; 1 tablespoon fresh ginger, grated; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup sour cream; 1/4 cup milk; 1/4 cup shredded coconut, lightly toasted; 1 teaspoon cornstarch, if required (optional)

Servings: persons

vegetable oil cooking spray
4 chicken breast halves
1 tablespoon milk
1 egg
1/2 cup fine coconut
Tropical Sauce
vegetable oil cooking spray
1 teaspoon olive oil
1 mango, cubed
1 papaya, cubed
1 tablespoon fresh ginger, grated
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1/4 cup milk
1/4 cup shredded coconut, lightly toasted
1 teaspoon cornstarch, if required (optional)

1
Preheat oven to 350f degrees.
2
Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
3
Whisk together egg and milk in a bowl.
4
Place fine coconut on a plate.
5
Dip chicken breasts in the egg mixture, then coat with the fine coconut.
6
Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
7
Tropical fruit sauce:.
8
Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
9
Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
10
Enjoy!

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: vegetable oil cooking spray, 4 chicken breast halves, 1 tablespoon milk, 1 egg, and more.

Yes, Coconut Chicken With Tropical Fruit Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken With Tropical Fruit Sauce

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