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Mango Salsa Chicken

Featured in the Honolulu Star-Advertiser on May 30, 2018.

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Ingredients:

Mango Salsa Chicken

Salsa:

  • 1 fresh, ripe mango, diced
  • 1/2 red onion, finely diced
  • 1 bunch Chinese parsley, finely chopped
  • 1/2 green bell pepper, minced
  • 1 fresh red chile pepper, seeded and chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 1/4 cup olive oil
  • 1 sprig fresh cilantro for garnish

Directions:

Salsa:

  1. In a small bowl, combine mango, onion, Chinese parsley, bell pepper, chile pepper, lime juice, salt and pepper.
  2. Refrigerate until ready to serve.
  3. Lightly pound chicken breasts with a mallet to flatten.
  4. In a small bowl beat egg and milk together.
  5. Coat chicken in egg/milk mixture, then in panko.
  6. Chill for 30 minutes.
  7. Sauté chicken in olive oil on medium heat until chicken cooked through and juices run clear.
  8. Drain and serve with mango salsa.
  9. Garnish with cilantro leaves.

Serves 4.

Tip: Eating the skin of a mango may cause an allergic reaction exposing your face to urushiol, the toxin in poison ivy that causes the itchy rash.

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