Georgia Peach and Mango Coconut Chicken

Ingredients:

• 4 chicken breasts
• 8 oz concentrated mango juice
• 1 TBS seasoned salt
• 7 tomatoes, chopped
• 4 basil leaves
• 1-2 TBS Tres Tropical Mango Coconut Hot Pepper Sauce (add to taste)
• 1/2 bottle Georgia Peach & Vidalia Onion Hot Sauce
• 1 TBS brown sugar
• 1/2 tsp salt
• 1 TBS olive oil
• 1/2 cup shredded coconut
• 1/2 cup D.L. Jardine’s Peach Salsa

Directions:
Thoroughly coat the chicken breasts with Georgia Peach & Vidalia Onion Hot Sauce mixed with seasoned salt. Marinate covered in the refrigerator for one hour. Mix in a sauce pan; mango concentrate, chopped tomatoes, basil, brown sugar, Tres Tropical Mango Coconut Sauce, and salt. Bring to a boil while stirring, cover and simmer for 5 minutes. In large frying pan, heat olive oil, and fry chicken until well cooked. Add cooked sauce from above, and simmer for 3-4 minutes. Sprinkle lightly with shredded coconut and top with D.L. Jardines Peach Salsa. Serves four people.