If frozen, thaw in fridge. Empty salsa into a bowl; stir. Heat oven to 400F/205C. Coat foil-lined, rimmed baking tray with non-stick spray. Empty coconut onto a plate; stir. Add 1/2 c. water (Split Orders add 1/4 c. water) to bag of flour; knead bag to mix well. Using a fork, place chicken in bag of flour/water; massage to coat. Dip chicken in coconut, pressing to help coconut adhere. Bake 18-22 min. OR until cooked through (internal temp.165F/74C). Serve with salsa. Suggested Sides: Our Creamy Peas ‘n Orzo. Nut warning: Coconut.
Boneless, skinless chicken breasts, sweetened coconut, mango, red pepper, *flour, cornstarch, green onion, honey, ginger puree, lime juice, lime zest, dry mint, salt, pepper, crushed red pepper. *Gluten-free flour available. Please call ahead.
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