Coconut chicken with mango salsa

For the chicken....

Start by pre-heating the oven to 350 degrees

I then took 2 chicken breasts and placed them in a large ziploc bag and pounded flat with a mallet.

Once the chicken is flat, take a cut each breast length-wise(right down the center). This will give you 4 portions.

Then I sprinkled with salt and pepper.

Take 2 bowls. In the first bowl take 1 egg and one tablespoon of water. whisk vigorously.

In the second bowl, place about a cup of shredded coconut.

dip each piece of chicken in the egg, then the coconut. Press to coat.

In a large skillet, coat with with oil and place on med-high heat. Add the chicken and cook on each side for about 3-4 min. until golden.

Then place on a baking sheet and cook for about 12 min. or until cooked through.

Take out and serve with the mango salsa.

For the salsa...
I took 1 mango (diced)
1 red bell pepper(diced)
1/2 red onion (diced)
diced up cilantro(how ever much to your liking)
2 jalapenos(diced)--- optional
1 tablespoon or rice vinegar
salt and pepper to taste
Mix well and serve on top of the chicken.

I served with a side salad of spinach, tomatoes, cucumber and mixed in some lime juice, olive oil and rice vinegar. Toss well.
I also served with a side of my favorite non-fried onion rings that I posted on 2-8-12
Happy eating y'all!!!!

Who loves P.F Changs??!! I do!! Check this recipe out!

Living in a military town, I don't get to go to P.F Chang's as much as I would like. It is about an hour away. So, when I found this recipe... I was soooo excited! I have posted a copy of their lettuce wrap recipe b4(and will again). This is their Mongolian Beef and garlic noodles!!!! I KNOW!!!!!!!! YUMMY!
I have to say that these are not my recipes. they are from Ron Douglas. I changed a few things here and there, but I will post the recipe as written...

Mongolian beef:
sauce
2 teaspoons of vegetable oil
1/2 teaspoon minced peeled fresh ginger
1 tablespoon chopped garlic
3/4 packed dark brown sugar
1/2 cup soy sauce
1 lb. flank steak
1/4 cup of cornstarch
1 cup vegetable oil
2 large green onions sliced
do ahead: To make the sauce, heat the 2 teaspoons veg. oil in a med. saucepan and saute the ginger and garlic, stirring constantly. Do not let the garlic burn. Add the brown sugar, soy sauce and 1/2 cup of water. Dissolve the brown sugar by whisking vigorously. Bring the mixture to a boil and let the sauce thicken, then set it aside until ready to use. Slice the flank steak into 1/4" thick pieces. coat each piece lightly in the cornstarch and refrigerate for 10 min. Heat 1 cup veg. oil in a wok or large skillet. add the beef, working in batches, and fry until each piece is slightly golden brown. Remove to paper towels and let drain. Heat the wok oer med. heat and return all the meat to stir-fry for 1 min. add the sauce and simmer for 1 min. then add the green onions.Stir fry for another min. then transfer to a serving platter.