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Calypso Coconut Chicken with Mango-Peach Marmalade
This recipe incorporates fresh Foster Farms chicken with a special mango-peach marmalade to create a delectable tropical fusion. Prep Time: approx.
   35 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 45 minutes .
   Makes servings.

   Printed from

1 1/4 pounds Foster Farms Boneless Skinless Chicken Breast Fillets
3 tablespoons vegetable oil

Mango-Peach Marmalade:
1  fresh mango, peeled and diced
2  fresh California peaches, peeled and diced
1/4 cup sugar
1 1/2 teaspoons minced jalapeno
1 tablespoon fresh lemon juice
1 teaspoon rice vinegar
2 tablespoons choppped fresh cilantro

Flour Mixture:
3/4 cup flour
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon cayenne pepper

Egg Mixture:
2  eggs
2 tablespoons soy sauce

Coconut Mixture:
1 cup sweetened shredded coconut
1 cup panko breadcrumbs

  cilantro sprigs, for garnish

1. To make marmalade, combine mango, peaches, sugar, jalapeno, lemon juice and vinegar in small saucepan. Simmer over medium-low heat 20 minutes, stirring occasionally. Remove from heat and stir in cilantro. Set aside.

2. Combine flour, ginger, salt, and cayenne pepper in shallow dish.

3. In small bowl, whisk eggs with soy sauce. In another shallow dish, combine coconut and panko. Dredge chicken in flour mixture, dip in egg mixture, then coat with coconut mixture, pressing to adhere.

3. Heat oil in non-stick skillet over medium-high heat. Add chicken and saute 3 to 4 minutes per side, until golden brown and cooked through.

4. Garnish with cilantro and serve with Mango-Peach Marmalade.