Coconut Chicken with Mango Salsa, Grilled Veggies, Brown Rice, and Dutch Apple Pie



Emily cutting the butter into the flour for the pie crust.



Tracy and Emily before the pie went into the oven.



Just out of the oven!

Trimming the fat from the chicken and also cutting the large boneless breasts into 2-3 smaller pieces.



Jimmy, Emily, and Tracy enjoying the meal.





Coconut Chicken with Mango Salsa

(from Everyday with Rachael Ray magazine)

Ingredients:

1/2 pound frozen mango, thawed and chopped (about 1 1/2 cups)

1/2 cup chopped red bell pepper

1/3 cup chopped red onion

2 tablespoons chopped cilantro

1 tablespoon rice vinegar (we used apple cider vinegar)

Salt and pepper

1 egg

1/2 cup shredded unsweetened coconut

Four 6-ounce skinless, boneless chicken breasts

3 tablespoons vegetable oil

Directions:

1. Preheat the oven to 350°. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.

2. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.

3. In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa.

NOTE: We found it easier (although colder) to cut the mango into smaller pieces while it was frozen. Look for DOLE frozen mango near the other frozen fruits at the market.