Yum-o-lishous

Every night I call Tom on my home from work and last night he asked if I could stop and pick up strawberries for dinner. He wouldn't tell me what we were having but told me it was a special surprise. He made a wonderful chicken dinner and I can't even begin to tell you how delicious it was. I brought the leftovers to work with me today and it is just as good as it was yesterday.

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Coconut Chicken Breasts with Fresh Fruit Salsa

Ingredients:
4 skinless boneless chicken breasts Salt and pepper

1/2 cup flour

1 egg

1/8 cup water

2 T water

1 1/2 cups sweetened flaked coconut

3 T oil

2 tablespoons fresh lime juice

Fresh Fruit Salsa Ingredients:
1 ripe mango, diced

6 diced strawberries

1 1/2 cups diced fresh pineapple

1/4 cup diced red onions

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro or parsley salt and pepper pinch hot pepper flakes

Directions:
Preheat oven to 375°F

Sprinkle both sides of chicken with flour, salt, and pepper. In a shallow bowl, whisk egg together with cold water. Place coconut in a shallow dish. Dip chicken breasts in egg wash, then in the coconut, pressing to make it adhere. In an ovenproof skillet, heat oil over medium-high heat. Add chicken and cook for 2 minutes a side. Add lime juice to the skillet and place in preheated oven for 12 to 15 minutes or until the chicken is no longer pink inside. Meanwhile, in a bowl combine mango, red onions, lime juice, and cilantro. Season to taste with salt and pepper. Stir in hot pepper flakes. Place salsa on top of cooked chicken. Great with rice.
Serves 4.