Coconut Chicken with Three-Fruit Salsa

For the chicken:
4-6 skinless, boneless chicken breast halves, pounded to a thickness of about 1/2
inch (1.5 cm)
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
All-purpose flour for dredging
2 eggs, beaten
1 cup (250 ml) shredded unsweetened coconut
2 Tbsp (30 ml) butter or peanut oil

For the salsa:
1 cup (250 ml) diced peeled and seeded papaya
1 cup (250 ml) diced peeled mango
1 cup (250 ml) diced peeled and cored pineapple
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1 jalapeno or other hot pepper, seeded and diced (optional)
1 Tbsp (15 ml) lime or lemon juice
1 Tbsp (15 ml) rum (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

Season the chicken fillets with salt and pepper and dip in the milk. Dredge very
lightly with the flour, dip into the beaten egg, and coat with the coconut. Heat
the butter in a large heavy skillet over moderate heat and saute the chicken until
golden brown, 4 to 5 minutes per side. Combine the ingredients for the salsa in a
mixing bowl and toss gently to combine. Serve the chicken on a bed of the salsa,
or spoon the salsa over the chicken. Serves 4 to 6

Jenn B aka Mom2Sam and Tiny
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