Anna's Coconut Chicken With Three-Fruit Salsa

• 6 boneless skinless chicken breast halves (about 3 lbs, pounded to a thickness of about 1/2 inch)
• salt & freshly ground black pepper
• 1 cup 2% low-fat milk
• 14 cup all-purpose flour (for dredging)
• 2 medium eggs, beaten
• 1 cup shredded unsweetened coconut
• 2 tablespoons butter
• 1 cup diced peeled and seeded papaya
• 1 cup diced peeled mango
• 1 cup diced peeled and cored pineapple
• 14 cup chopped cilantro
• 1 jalapenos or 1 other hot pepper, seeded and diced
• fresh lime juice
• 1 tablespoon light rum (optional)
• 1 teaspoon sugar
• salt & freshly ground black pepper

1. Season the chicken fillets with salt and pepper and dip in the.
2. milk.
3. Dredge very lightly with the flour, dip into the beaten.
4. egg, and coat with the coconut.
5. Heat the butter in a large heavy skillet over medium heat and.
6. saute the chicken until golden brown, 4 to 5 minutes per side.
7. Combine the ingredients for the salsa in a mixing bowl and toss.
8. gently to combine.
9. Serve the chicken on a bed of the salsa,.
10. or spoon the salsa over the chicken.

chicken, salt, milk, flour, eggs, coconut, butter, papaya, mango, pineapple, cilantro, jalapenos, lime juice, light rum, sugar, salt

Taken from www.food.com/recipe/annas-coconut-chicken-with-three-fruit-salsa-290940 (may not work)