Recipe by Jerri Reed
"This recipe translates into finger food and hors d'oeuvres as easily as it is served for a main course."
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4 thin slices
skinless, boneless chicken breast halves - pounded to 1/4-inch thickness
ripe mango - peeled and cut into eight 1-inch wide strips
ground black pepper
finely crumbled dried thyme
unsweetened shredded coconut
vegetable oil for deep frying, or as needed
lime, cut into wedges
This meal was surprisingly tasty. I was pretty sure I would like it because of the chicken, prosciutto, and seasonings, but I had my doubts about the mango and coconut. The coconut surprisingly complimented the meats and was pretty tasty. However, the mango in the middle was a little too sweet for me. I think that when I fried the rolls, the sweet flavor from the coconut dripped into the center and the mango absorbed it. Overall, I think it tasted good, but the center was a little too sweet. Also, my family loved it. My dad went on and on about how delicious it was. He loved it so much that he decided he would clean up. However, this meal was very time-consuming. It took at least 45 minutes sitting in the refrigerator and another 20 minutes to fry the rolls. On top of that, I had to bake it for another 20 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Coconut Chicken Bites
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 270
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