Coconut Chicken with Mango Salsa

• 2 Mangos, diced
• 1/2 red bell pepper, diced
• 1/2 red onion, diced
• Chopped cilantro
• Lime or lemon juice
• Red wine vinegar
• Jalepeno, seeds removed, diced
• Salt, pepper, cayenne, garlic powder
• 4 chicken breasts
• Salt and pepper
• 2 cups, unsweetened shredded coconut
• 2 cups panko breadcrumbs
• Egg/milk mixture

1. Make mango salsa by combining first 8 ingredients.  Refrigerate.

2. Slice chicken breasts in half to make thinner.  Setup two bowls; one with egg/milk mixture and one with panko/coconut/salt and pepper.  

3. Dip chicken in egg/milk, then coat with panko/coconut mixture.  

4. Pan-fry chicken until golden brown and chicken is cooked through.  Serve with mango salsa.