Chicken With Mango & Coconut

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 chicken breast halves, skinned and boned
• 4 slices mangoes, about 1/2 inch thick
• 1 large egg, beaten
• 1 cup coconut, flaked
• 1/2 cup butter, melted
• 1/4 cup shallot, minced
• 1 tablespoon garlic, minced
• 3 tablespoons butter, melted
• 2 cups mangoes, cubed
• 3/4 cup chicken broth
• 1/2 cup dry wine
• 1/2 teaspoon curry powder
• 1/4 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 cut a pocket in each chicken breast half, cutting to, but not through, remaining side. place a mango slice in each pocket, and secure with a wooden toothpick.
• 2 dip chicken in egg; dredge in coconut. brown chicken in 1/2 cup butter in a large skillet. remove chicken to an ungreased 11 x 7 x 1 1/2 inch baking dish. bake uncovered at 350 degrees for 25 minutes or until chicken is done. remove and discard toothpicks. place chicken on a serving platter, set aside and keep warm.
• 3 cook shallot and garlic in 3 tbsp butter in a saucepan over medium-high heat, stirring constantly, until tender.
• 4 add 1 cup cubed mango, broth, wine, and curry powder. bring to a boil. reduce heat, and simmer, uncovered, 10 minutes.
• 5 add coconut milk, salt, and pepper; cook 2 additional minutes.
• 6 pour mango mixture into an electric blender, or process with a handheld blender. blend until smooth. pour mixture into a serving bowl. stir in the remaining 1 cup of mango cubes. serve mango mixture spooned over the chicken.