a blooper turned tasty: Mango salsa to Mango sorbet, but Cocconut chicken was out of this world!

My first blog post so be gentle.

So I have started cooking and have finally found recipes that are fun and easy to make.  Tomorrow my friend Jessica is coming over and I am going to test out Rachel Ray's under $10 meals  Coconut-Crusted Chicken with Mango Salsa. 
What I liked about the recipe is that there are no bread crumbs.   I am going to make the chicken later, but I thought it would be a good idea to start the salsa.

My Cuisinart has a chop feature so I thought I should take advantage of it. The chop button turned my mango's in a puree so I decided to make a sorbet.
1/2 lb frozen mango from trader joes
~8 (a handful of strawberries)
1/4 juice of a lemon and some of the pulp
a circle squeeze of agave  around my cuisinart
dash of cinamon

it is SOOO tasty, but I will resit eating it all now and put it in the freezer.

Coconut-Crusted Chicken with Mango Salsa

October 2010

Dan Roberts enlarge

By: Stefanie Maloney

From: $10 Spot » Part of this menu: Baked Stuffed Artichokes and more

• 4 Servings  ( maybe I had huge chickens, but 2 only fit in the pan, but we were only 2)
• Prep 20 min
• Bake 15 min

Ingredients:

• 1/2 pound frozen mango, thawed and chopped (about 1 1/2 cups)
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon rice vinegar
• Salt and pepper
• 1 egg
• 1/2 cup shredded unsweetened coconut
• Four 6-ounce skinless, boneless chicken breasts
• 3 tablespoons vegetable oil

Place the uncooked coconut-crusted chicken on a baking sheet and freeze until solid, then store in a resealable plastic bag. Thaw in the refrigerator and cook as directed. 

Directions:

1. Preheat the oven to 350°. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.
2. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
3. In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa

Since my friend is so proud of her Mexican heritage so I added a tiny bit of Serrano chili to the salsa, just a little kick.

The dish was so tasty, now my friend thinks I am an amazing cook.  We both could not get over the fact how amazing the dish was and so SIMPLE!!