Tropical Chicken with Mango Polenta

  • Yield: servings


4 boneless, skinless chicken breast halves
garlic flavored cooking spray
1/2cup shredded coconut
1 egg
1teaspoon lime juice
3/4cup finely crushed macadamia nuts
1teaspoon jerk seasoning
1/2cup sour cream
1/2cup coconut milk
1tablespoon lemon zest
1teaspoon cornstarch
1tablespoon whole grain mustard
Mango Polenta:
3cups mango nectar
1cup cornmeal
1/2cup freshly grated parmesan cheese
1/2cup cream
1/4cup butter
1cup mango slices (may use bottled)


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!