Makes 4 Servings
3 skinless, boneless chicken breasts
1 cup unsweetened coconut milk
1 tbsp soy sauce
1/2 tsp crushed red pepper
1/2 cup flaked, unsweetened coconut flakes
2 mangoes, seeded, peeled and chopped
Lettuce leaves (optional)
1. Preheat oven to 350°F. Cut chicken into bite-size chunks. Squeeze juice from 1 lime (2 tbsp); cut remaining lime into wedges.
2. In a large saucepan combine the coconut milk, the lime juice, soy sauce, and crushed red pepper. Add chicken and bring to boiling; reduce heat and cook, covered, for 12-15 minutes or until chicken is cooked through, stirring occasionally.
3. Meanwhile, spread coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.
4. Remove chicken and cooking liquid to a bowl. Add mangoes; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges.
Recipe taken from Better Homes and Gardens, April 2011