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.
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