Potato Crusted Chicken Breast with Tropical Fruit Salsa
In The Fresh Meat Case
Potato Crusted Chicken Breast with Tropical Fruit Salsa
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 1hr 30min
Serves 5
- 450
Calories - 35g
Protein - 1800mg
Sodium - 1g
Sat. Fat - 12g
Sugar 
Ingredients
1 cup all purpose flour
2 whole eggs
1/4 cup milk
1 cup instant mashed potatoes
1/4 cup vegetable oil
1/2 tbsp. cracked black pepper
1/2 cup mango, diced
1/2 cup papaya, diced
1 cup pineapple, diced
3 tbsp. roasted red pepper, diced
1 tbsp. honey
1 lime, juiced
2 tbsp. cilantro, chopped
Salt and pepper to taste
Step 1
Season both side of chicken breasts with salt and pepper. Place the flour in shallow dish. In the separate bowl whisk the milk and eggs together until smooth. Dredge the chicken breasts in flour, shake off any excess flour, and submerge in egg mixture.
TIP
TIP: Serve salsa on the side, so the crust on the chicken remains crisp.
Step 2
Pour instant mashed potatoes in a dish and transfer chicken from egg mixture to instant potatoes. Make sure the potatoes adhere to all sides of the chicken breast.
Step 3
Heat a large skillet over medium-high heat. Once hot, add the vegetable oil and then the chicken breasts. Place all pieces of chicken in the pan and reduce heat to medium-low. Brown evenly on first side for 2 to 3 minutes, flip and cook for another 2 to 3 minutes until both sides are golden brown.
Step 4
Transfer chicken to a non-stick baking dish and finish cooking in a 375°F preheated oven until the outside is crispy and then chicken reaches an internal temperature of 170°F.
Step 5
For the salsa, mix the remaining ingredients together in a large bowl. Refrigerate for at least 1 hour before serving.
30 MIN
