Coconut Chicken with Mango Chutney

• 1 dash Salt And Pepper
• 8 ounces, weight Chicken Breast, Skinless, Boneless, Flattened To About 1/2" Thick
• 1/4 cups Unsweetened Coconut Milk
• 1/4 cups Panko Bread Crumbs
• 1/4 cups Unsweetened Shredded Coconut (I Used Reduced Fat)
• 1 teaspoon Canola Oil
• 1 cup Mango, Overripe, Diced
• 3 Tablespoons Jalapeno Pepper, Stemmed, Seeded, Chopped
• 1- 1/2 Tablespoon Lime Juice
• 1/4 cups Orange Juice, Freshly Squeezed
• 13 cups Sweet Bell Pepper, Diced
• 3 Tablespoons Red Onion, Diced
• Kosher Salt And Freshly Ground Black Pepper, To Taste

1. Add salt and pepper to chicken and place in a Ziploc bag or shallow bowl.
2. Add the coconut milk and marinate for 4 to 8 hours.
3. Place all the mango chutney ingredients in a skillet and cook until thick, about 10 minutes.
4. Keep mixing together so it doesnt burn.
5. Once its cooled enough to handle, place in a mini food processor and blend until pureed.
6. Set aside.
7. In a shallow bowl add panko bread crumbs and shredded coconut.
8. Spray a skillet with cooking spray and add canola oil.
9. Set burner to medium heat.
10. Drain the coconut milk from the chicken and place chicken in bread crumb mixture.
11. Be sure to cover the whole piece of chicken, and place in the skillet.
12. Cook chicken for about 5 minutes per side until no longer pink.
13. Top chicken with mango chutney.

salt, chicken, unsweetened coconut milk, bread crumbs, coconut, canola oil, mango, jalapeno pepper, lime juice, orange juice, sweet bell pepper, red onion, kosher salt

Taken from tastykitchen.com/recipes/main-courses/coconut-chicken-with-mango-chutney/ (may not work)