molasses crusted chicken with spicy mango salsa

 

Its Sunday, March 1st and its snowing out.  So I found this base recipe on Pinterest and couldn’t resist trying it.  I will never make chicken breasts any other way again.  Ok, so thats a massive lie; I am in the cooking business.  However, this is my new run-to, last minute dish.  LOVE this chicken.

Prep Time:  10 minutes

Cook Time:  23 minutes

Chicken Ingredients:

  • 1/3 cup molasses
  • 1/3 cup canned light coconut milk
  • 1/2 cup flour
  • 1/2 cup panko bread crumbs
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 4 chicken breasts
  • 1/4 cup peanut oil

Mango Salsa Ingredients:

  • 2 mangoes, peeled & chopped
  • 1.5 cups cherry tomatoes, sliced
  • 1/2 yellow onion, diced
  • 1 tbs chipotle in adobo sauce
  • 1 tbs olive oil
  • juice of 1 lime
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbs chopped fresh chives

Directions:

Preheat oven to 375 F.  Line a baking sheet with aluminum foil.

In a bowl, combine the molasses and coconut milk.

In a shallow tupper, combine the flour, panko, oregano, paprika, onion powder, garlic powder, salt and pepper to taste.

Season your chicken with salt to preference.

In a large skillet, heat the oil until hot.  At this point, dip each chicken first into the molasses mixture (allowing excess to drip off) and then dredging each in the panko mix.  Place each chicken breast in the pan as you do this.  Lower heat to medium.  Cook them for 3-4 minutes per side.

Next, transfer the chicken to the prepared baking sheet/dish.  Place in oven and bake for 15 minutes.

Mix all salsa ingredients.

Remove chicken, plate it and top each with salsa.

Yields 4 servings.

Notes:

  1. Original recipe inspiration from www.simplysated.com
  2. Optional: marinate the chicken breasts, for an hour, in the molasses coconut milk mixture.
  3. You can sub in buttermilk for the canned coconut milk.
  4. You can use any vegetable oil for the cooking.
  5. You may use panko or regular plain breadcrumb.
  6. You need to be gentle when transferring the chicken around – my crust was peeling off.  Try your best to maintain — its the best part.
  7. Also, DO NOT WORRY IF IT LOOKS BLACKENED ON THE OUTSIDE AS YOUR COOKING IT.  YOU ARE USING MOLASSES.  IT’S COMPLETELY THE WAY IT SHOULD BE.

…delicious happens

 

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