Gingered Orange Chicken Papaya

Recipe by National Chicken Council

Ingredients

Chicken: 8-- chicken thighs, skinless; 1can (6 oz) frozen orange juice concentrate, thawed; 2teaspoons freshly grated ginger; 1cup toasted coconut; 1/2cup breadcrumbs; -- fresh mint leaves
Papaya Salsa: 1whole ripe papaya, peeled and cubed; 1/2cup diced red onion; 1whole jalapeno pepper, seeded and diced; 1whole kiwi, diced and peeled; 2tablespoons fresh lemon juice; 1/4teaspoon salt

In medium bowl, mix orange juice and ginger. In separate bowl, mix coconut and breadcrumbs. Dip each piece of chicken first in orange juice mixture and then in coconut mixture. Place chicken on baking sheet. Bake in 375°F oven for 40 – 45 minutes or until brown and fork can be inserted in chicken with ease. Remove chicken to serving dish, garnish with mint leaves and serve with Papaya Salsa in separate bowl.
Papaya Salsa: In large bowl, mix together 1 ripe papaya, peeled and cubed; 1/2 cup diced red onion, 1 jalapeno pepper, seeded and diced; 1 kiwi, peeled and diced, 2 tablespoon fresh lemon juice and 1/4 teaspoon salt. Cover and refrigerate until ready to serve.