Coconut-Crusted Chicken with Mango Salsa

1/2 pound frozen mango (or fresh) thawed and chopped - about 1 1/2 cups
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 TBSP chopped cilantro
1 TBSP white vinegar
salt & Pepper
1 egg
1 tsp water
1/2 tsp salt
1/2 cup shredded unsweetened coconut
4 6-oz skinless, boneless chicken breasts
3 TBSP coconut oil

1. Preheat oven to 350 degrees.
2. In a small bowl, combine mango, bell pepper, onion, cilantro, and vinegar; season with salt & pepper.
3. In a shallow pie pan, beat the egg with 1 tsp water and 1/2 tsp salt.
4. Place the coconut in another shallow pie pan.
5. Dip the chicken in the egg and then into the coconut. Press to coat.
6. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden on both sides -- about 5 minutes.
7. Transfer the skillet to the oven and bake, until cooked through, about 20 - 25 minutes.
8. Serve the chicken with the mango salsa.