Coconut Chicken Fingers With Mango Rum Salsa

• 4 lbs chicken breast halves
• 1 cup chopped yellow onion
• 12 cup chopped celery
• 12 cup chopped carrot
• 2 cups cornmeal
• 4 eggs, beaten
• 12 cup milk
• 12 cup merlot
• 2 tablespoons x-virgin olive oil
• 1 teaspoon ground ginger
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon lemon pepper
• 1 teaspoon minced garlic
• 1 tablespoon cilantro
• 14 teaspoon cumin
• 14 teaspoon dry mustard
• 12 teaspoon ground coriander
• 1 gallon ziploc bag
• 2 tablespoons butter or 2 tablespoons margarine
• 12 cup chopped red onion
• 2 tablespoons minced garlic
• 14 teaspoon salt
• 14 teaspoon black pepper
• 18 teaspoon white pepper
• 1 cup mango, peeled and chopped
• 1 cup papaya, peeled and chopped
• 1 cup yellow sweet pepper, chopped
• 1 cup sweet red pepper, chopped
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 12 cup brown sugar
• 2 tablespoons ground ginger
• 12 teaspoon ground coriander
• 14 teaspoon mild chili powder
• 14 teaspoon cumin
• 14 teaspoon cilantro
• 1 cup chicken broth
• 1 cup rum
• 2 cups long grain white rice
• 4 cups chicken stock

1. Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts.
2. set aside.
3. Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard.
4. Drain off the broth into a large bowl;discard bones and vegetables.
5. Set broth aside.
6. Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers.
7. Put in the refrigerator for 1 hour.
8. Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers.
9. Cook until onion is cooked but not brown.
10. Add mango,papaya,Peppers, and tomatoes; stir well.
11. Add lime zest and lime juice and all your dry spices.
12. Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer.
13. Pour in your rum slowly and carefully.
14. Add your brown sugar and simmer slowly until it reduces to a sauce.
15. Preheat your oven to 350F.
16. Drain the marinade off your chicken finger.
17. Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl.
18. Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut.
19. Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done.
20. Checking occasionally to make sure coconut does not burn.
21. Put your 4 cups chicken stock into a 6-quart sauce pan.
22. Bring to a boil add your rice, stir well and cook on low heat, covered until done.

chicken breast halves, yellow onion, celery, carrot, cornmeal, eggs, milk, merlot, olive oil, ground ginger, salt, pepper, lemon pepper, garlic, cilantro, cumin, mustard, ground coriander, gallon ziploc, butter, red onion, garlic, salt, black pepper, white pepper, mango, papaya, yellow sweet pepper, sweet red pepper, lime zest, lime juice, brown sugar, ground ginger, ground coriander, chili powder, cumin, cilantro, chicken broth, rum, long grain white rice, chicken stock

Taken from www.food.com/recipe/coconut-chicken-fingers-with-mango-rum-salsa-161329 (may not work)