Search Posts
Recent Posts
- Don’t miss Science Day at the Providence Children’s Museum, sponsored by Amgen March 29, 2024
- GriefSPEAK: Part time lovers – Mari Nardolillo Dias March 29, 2024
- Rhode Island Weather for March 29, 2024 – John Donnelly March 29, 2024
- Outdoors in RI: Photography, Easter weekend, 2A strong, Trout, Turkeys, and you – Jeff Gross March 29, 2024
- United Way of RI: The State of Rhode Island’s Nonprofit Sector, employing 1 in 5 March 29, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
Coconut Crusted Chicken with Mango Coconut Salsa – Chef Anthony Salemme
by Anthony Salemme, contrbuting chef
Serves 4 – a taste of the Caribbean – this can be made in 30 minutes
Chicken
1 ½ cup shredded coconut
1 ½ cup Panko breadcrumbs
2 eggs beaten + 1 Tablespoon water
1 Tablespoon Adobo seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
4 -6 Tablespoons coconut oil (for frying the chicken)
Mango Coconut Salsa
2 ripe mango, cut into chinks
1 chipotle pepper
¾ cup shredded coconut
2 limes, juiced
¼ cup water
Preheat oven to 350F.
Pat the chicken dry, and season both sides with some of the Adobo. Mix the Panko and coconut with remaining Adobo, onion and garlic powder.
Dip each cutlet into egg mixture then into Panko and coconut mixture.
On medium heat add 2 tablespoons coconut oil. Brown 2 cutlets at a time, 3 minutes on each side, add additional oil, and repeat with the other 2 cutlets. Put on a sheet pan and bake for 12 minutes.
Serve with salsa.
Mango Coconut Salsa
Put all the ingredients into a bowl and blend until smooth with an emersion blender.
Serve with rice and a green salad or your favorite vegetable.
_____
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com