Hi everyone and welcome to Celebrity Home Chef #15 in our January series here on TBK. Wow, this one is hot! Not only is she a mother of three who blogs, writes articles on parenting, dances hip hop and is finishing a book on the Holocaust, but she still finds the time to cook this hot meal for her family and strut around Caribbean beaches in a swimsuit, looking quite glamorous (what do you expect from a Miami native?).
Enjoy Deb Levy’s Coconut Chicken With Caribbean Salsa and keep sending in those recipes!
Coconut Chicken With Caribbean Salsa:
Chicken cutlets (about a pound, but can be doubled)
1-2 cups bread crumbs
1 cup shredded unsweetened coconut
Salt/pepper to taste
Salsa (can be doubled)
1 mango – peeled and diced
1 avocado – peeled and diced
2-3 tomatoes – seeded and chopped
2 tbs red onion – finely diced
Handful of fresh cilantro, chopped
Couple squeezes of fresh lime juice, optional
Preheat oven to 350
Beat egg and place in shallow bowl
Mix bread crumbs and coconut and place in another shallow bowl, season with salt and pepper
Dredge chicken cutlets in egg, then coat with bread crumbs and place on lightly greased baking sheet. Spray tops of chicken with olive oil spray.
Bake in oven for about 30 minutes, until crispy and cooked through
Meanwhile, stir all salsa ingredients together in medium bowl.
Serve alongside rice (cooked in coconut milk), with salsa spooned on top of the chicken.