Coconut Chicken with Three-Fruit Salsa

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            FOOD FUNNY
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Thanks to the prolific Rosemary Zwick of Cape Town, South Africa for
this imaginary true food funny:

Last night I went to a 24-hour grocery to buy some bread and eggs.
When I got there, the guy was locking the front door. I said, "Hey,
the sign says you're open 24 hours." He answered: "Not in a row!"

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            TODAY'S RECIPE
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Get out the little umbrellas and pull up the lounge chairs because his
delicious dish has "tropical" written all over it.

Coconut Chicken with Three-Fruit Salsa

For the chicken:
4-6 skinless, boneless chicken breast halves, pounded
to a thickness of about 1/2 inch (1.5 cm)
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
All-purpose flour for dredging
2 eggs, beaten
1 cup (250 ml) shredded unsweetened coconut
2 Tbs (30 ml) butter or peanut oil

For the salsa:
1 cup (250 ml) diced peeled and seeded papaya
1 cup (250 ml) diced peeled mango
1 cup (250 ml) diced peeled and cored pineapple
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1 jalapeno or other hot pepper, seeded and diced
(optional)
1 Tbs (15 ml) lime or lemon juice
1 Tbs (15 ml) rum (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

Season the chicken fillets with salt and pepper and dip in the milk.
Dredge very lightly with the flour, dip into the beaten egg, and coat
with the coconut. Heat the butter in a large heavy skillet over
moderate heat and saute the chicken until golden brown, 4 to 5 minutes
per side. Combine the ingredients for the salsa in a mixing bowl and
toss gently to combine. Serve the chicken on a bed of the salsa, or
spoon the salsa over the chicken. Serves 4 to 6.
Received on Thu Apr 21 08:33:16 2005