Tropical Chicken with Mango Polenta
- Yield servings
- 4 boneless, skinless chicken breast halves
- garlic flavored cooking spray
- 1/2 cup shredded coconut
- 1 egg
- 1 teaspoon lime juice
- 3/4 cup finely crushed macadamia nuts
- 1 teaspoon jerk seasoning
- 1/2 cup sour cream
- 1/2 cup coconut milk
- 1 tablespoon lemon zest
- 1 teaspoon cornstarch
- 1 tablespoon whole grain mustard
- Mango Polenta:
- 3 cups mango nectar
- 1 cup cornmeal
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup cream
- 1/4 cup butter
- 1 cup 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!