Coconut Chicken with Mango-Strawberry Salsa

Make the salsa before you start the chicken so it has time to infuse the flavors

2 chicken breasts, pounded and sliced into tenderloins

In a bowl mix together 1 FINELY chopped shallot, 1 tablespoon garlic salt, 1/2 cup cornstarch

In another bowl add 2 eggs,  whisk together

In a third bowl mix together 1 cup Panko, 1 cup coconut, 1 teaspoon paprika

First dip chicken tenders in the cornstarch mixture, then the egg, and then the Panko mixture. Place on a greased cookie sheet. Salt and pepper to taste. Bake at 400° for 20 min until golden brown. Serve with the salsa

Mango Strawberry Salsa:

1 cup mango finely chopped
1 cup strawberries finely chopped
1 small shallot finely chopped
2 tablespoons chopped cilantro
Juice of 1 small lime
Salt and pepper to taste

Let set at least 20 minutes 

I served this with IKEA'S Gronsakskaka

Vegetable cakes


Courtesy of Cheryl's Home Cooking