Tortilla Crusted Chicken with Coconut Curry sauce and Black Bean Salsa

This is the perfect dinner party dish as so most of it can be done ahead of time. I love to serve it with mashed potatoes laced with honey, cilantro and corn folded into it and asparagus on the side. The black bean salsa is great the next night too with chips along side a margarita and some simple tacos.

Ingredients;

Tortilla-crusted Chicken

8 chicken breasts, boneless and skinless

2 cups tortilla chips, crushed

1/2 cup corn meal

1/3 cup cilantro, chopped

1/4 cup flour

4 tsp chili powder

1 cup buttermilk

Canola oil for sauteing

Combine the above ingredients and place into a shallow bowl or pan. Pour the buttermilk into a separate shallow bowl. Rinse the Chicken under cold water and pat to dry. Dip chicken into the buttermilk and dredge in the cornmeal mixture making sure to coat both sides well.

Coat a large skillet with a thin layer of oil. Heat over medium-high heat for 1 minute. Sauté the Chicken in the skillet on both sides till crust is golden brown ( about 3 minutes per side. This portion can be done 1 day ahead. Bring to r mom temperature before baking).

Preheat oven to 325. Transfer chicken to a oiled/ or parchment lined baking sheet and bake for 15 minutes or until thermometer reads 155-160 and no longer pink inside. Do Not Overcook!

Coconut Curry Cream Sauce

3 cups heavy cream

2 tsp Olive Oil

1/4 cup yellow onion finely chopped

2 serano or jalapeno chiles seeded and chopped finely

2 Tbsp Curry Powder

1 can Coco Lopez unsweetened Coconut milk

2 Tbsp lime juice

2 tsp butter

Salt to taste

In a saucepan, reduce cream by one third over medium heat being careful not to burn.

In another saucepan, heat oil and sauté onion and chili for 1 minute. Whisk in curry powder and cook for 1 minute longer. Add the can of Coco Lopez and lime juice. Reduce this liquid by on quarter.

Add the reduced cream to the reduced Coco Lopez mixture and simmer for 2 to 3 minutes. Strain the liquid into another pan and whisk in butter. Season to taste with salt.

Tropical Blak Bean Salsa

1 can Black beans, drained and rinced

1/4 cup red onion, finely chopped

1/4 up celery, finely chopped

1 small Roma tomato, chopped

1 Jalapeño chili, seeded and chopped finely

1 small can of pineapple tidbits, drained/ or 1/2 cup chopped fresh pineapple

1 mango, peeled and chopped

1/4 cup each red and yellow bell pepper chopped

1/4 cup cilantro, chopped

2 Tbsp fresh lime juice

1 Cup Avocado cubed

Mix all the above ingredients except the avocado ( add the avocado gently to not mash just before serving)

To assemble: Put cooked chicken on plate, spoon warm curry sauce over the chicken and top with the salsa as well as some off to the side.