This recipe was different and delicious. Now…it wasn’t necessarily the easiest or fastest meal to make, but not all recipes can be that way.
I knew it would be a stretch to convince C.J. of these flavors and I think he liked it. He did request his salsa on the side, but I think overall this recipe was a success.
- ½ cup molasses
- ½ cup buttermilk
- 2 cups flour
- 1½ cups bread crumbs – Panko crumbs work well, too
- 1½ teaspoon coriander
- 1½ teaspoon dried thyme
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1½ teaspoon Chinese Five Spice (see notes)
- 4 chicken breasts – skinned and boned
- ½ cup peanut or canola oil
- 2 mangos, peeled, pitted and chopped
- ½ cup cherry tomatoes – cut in half
- ½ cup sweet yellow onion – diced
- 1 tablespoon chipotle peppers in adobo sauce or poblano chile pepper – diced
- ⅓ cup red or yellow bell pepper – diced
- 1½ tablespoons fresh lime juice
- 1 tablespoon canola oil
- ½ teaspoon coriander
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Preheat oven to 375F.
- Cover a sheet pan with aluminum foil and set it aside.
- Salt and pepper the chicken.
- Combine all dry ingredients – mix well and pour onto a flat dish or waxed paper.
- Combine molasses and buttermilk in a shallow dish. Mix well.
- Heat oil in a cast iron skillet over medium heat.
- When oil is hot…
- Dip chicken in molasses mixture, let excess drip off then dredge in flour mixture.
- Place the breast in the hot oil.
- Repeat the process with the 4 chicken breasts.
- Cook chicken 3-4 minutes per side.
- Transfer chicken to the aluminum foil-covered sheet pan or baking dish.
- Bake 15 minutes or until chicken is golden and juices run clear.
- Take care not to over-bake the chicken.
- Remove the chicken from the oven, cover loosely and let it rest 3-5 minutes.
- When ready to serve, slice the breasts diagonally and arrange the pieces on a serving dish, overlapping sides a little.
- Serve the chicken topped with Mango Salsa.
- Gently combine all ingredients.
- Cover and refrigerate any leftovers.