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Recipe submitted by Sylvia Harber, Boulder City, NV

Gingered Orange Chicken Papaya

8 chicken thighs, skinless
1 can (6 ounces) frozen orange concentrate, thawed
2 teaspoons freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup breadcrumbs
Papaya Salsa: recipe follows
Fresh mint leaves

1. In medium bowl, mix orange juice and ginger.
2. In separate bowl, mix coconut and breadcrumbs.
3. Dip each piece of chicken first in orange juice mixture and then in coconut mixture. Place chicken on baking sheet.
4. Bake in 375°F oven for 40 to 45 minutes or until brown and fork can be inserted in chicken with ease.
5. Remove chicken to serving dish, garnish with mint leaves and serve with Papaya Salsa in separate bowl.

Makes 4 servings.

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.

Recipe provided courtesy of the National Chicken Council. Used with permission.