Coconut Chicken and Tropical SalsaAdapted and changed from "Cook Yourself Thin Faster"
1 large egg
2 cups cornflakes, coarsely crushed
1/2 cup shredded unsweetened coconut
2-3 chicken breasts, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup diced fresh pineapple
1 cup corn kernels, thawed if frozen
1 red bll pepper, stemmed, seeded, and diced
1 scallion, thinly sliced
2 teaspoons fresh lime juice
1-2 tablespoons coconut flakes
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil.
Crack the egg into a shallow dish and beat lightly. Combine the cornflakes and coconut in another shallow dish. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then dip in the egg, and dredge in the cornflakes mixture.
Arrange the coated chicken on the baking sheet and bake for 10-12 minutes, or longer until the chicken is cooked all the way through.
Make salsa: Combine all the salsa ingredients in a large bowl and toss them together.
Serve the chicken with tropical salsa and enjoy!!