[Recipes] Coconut-Crusted Chicken with Mango Chutney Slaw

This tropical-inspired dish features crispy coconut-crusted chicken paired with a refreshing, slightly sweet mango chutney slaw. The coconut coating gives the chicken a crunchy, slightly sweet crust, while the slaw adds a zesty, fruity kick, making this meal a perfect balance of savory and sweet.

Prep Time: 30 mins | Total Time: 30 mins | Servings: 4

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup panko breadcrumbs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 1 tablespoon olive oil (for cooking)

For the Mango Chutney Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/2 cup grated carrots
• 1/2 cup mango chutney
• 1 tablespoon apple cider vinegar or lime juice
• 1/2 teaspoon salt
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Slaw: In a bowl, combine the shredded cabbage, grated carrots, mango chutney, apple cider vinegar (or lime juice), and salt. Toss to coat evenly and set aside. Garnish with fresh cilantro if desired.
2. Coat the Chicken: Preheat the oven to 375°F (190°C). In a shallow dish, mix the shredded coconut, panko breadcrumbs, paprika, garlic powder, salt, and pepper. Dip each chicken breast into the beaten eggs, then dredge it in the coconut-breadcrumb mixture, pressing lightly to coat.
3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the coated chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
4. Serve: Place the coconut-crusted chicken on plates and top with a generous helping of mango chutney slaw. Serve immediately.

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