Coconut Chicken with Avacado Mango Salsa

Ingredients:

• 2 pounds boneless, skinless chicken breast
• 1 ½ cups panko crumbs
• 2 tablespoons all-purpose flour
• ½ cup shredded coconut
• 2 eggs, beaten
• 1 teaspoon garam masala
• Salt and pepper to taste

Mango Salsa

• 1 Avocado, pitted and cubed
• 2 tablespoons minced red onion
• ½ mango, pitted and cubed
• Juice of one Lime
• Salt & pepper to taste

Directions:

1. Pound chicken breast to ¼ inch thickness.
2. In a medium bowl, combine panko crumbs and coconut. In separate bowl beat eggs and a third bowl, the flour.
3. Using standard breading method, place chicken breast in flour – shake off excess, then in egg, then in panko /coconut mixture. Repeat with remaining breasts.
4. Place on greased cookie sheet, spray tops of chicken with cooking spray.
5. Bake in 375 degree oven for 20 minutes or until internal temperature reaches 160 degrees. Chicken should be golden brown.
6. For the salsa, combine all of the ingredients in a small bowl and serve with chicken.

Nutrition Facts:

393 Calories; 11g Fat; 5g Saturated Fat; 4g Monounsaturated Fat; 2g Polyunsaturated Fat; 129mg Cholesterol; 177mg Sodium; 21g Carbohydrate; 2g Fiber; 50g Protein