You are here: Home » Recipes » Tropical Chicken with Mango Polenta Tropical Chicken with Mango Polenta Yield servings PrintEmail Ingredients 4 boneless, skinless chicken breast halves garlic flavored cooking spray1/2 cup shredded coconut1 egg1 teaspoon lime juice3/4 cup finely crushed macadamia nuts1 teaspoon jerk seasoning1/2 cup sour cream1/2 cup coconut milk1 tablespoon lemon zest1 teaspoon cornstarch1 tablespoon whole grain mustardMango Polenta:3 cups mango nectar1 cup cornmeal1/2 cup freshly grated parmesan cheese1/2 cup cream1/4 cup butter1 cup mango slices (may use bottled) Instructions Preheat oven to 350 degrees. Pat chicken dry. Spray baking dish with non-stick spray. Toast coconut in a pie tin in a 350 degree oven for 10 minutes, turning frequently, until golden. Set aside. In a small bowl, whisk egg with lime. In another small bowl, mix nuts with jerk seasoning. Dip chicken pieces into egg mixture, then into nut mixture, to coat. Place in baking dish. Bake 45 minutes. Meanwhile, in medium sauce pan, stir sour cream and coconut milk. Whisk in lemon zest and cornstarch. Cook until thickened. Stir in mustard. Keep warm. In a separate sauce pan, prepare polenta: Bring nectar to boiling, stir in cornmeal and cook for 5 minutes. Stir in cheese, cream and butter. Nestle cooked chicken in polenta, drizzle with sauce, sprinkle with toasted coconut. Serves 4 people who will never want to leave your house!