Prepare salsa first. Stir together mangos, apple, strawberries and cilantro leaves.  Toss with lime juice.  Keep chilled until ready to serve.

Preheat oven to 400 degrees F. 

Place “Honey I Ate the Peanuts” and corn flakes in a food processor and process into fine crumbs. Add curry powder, both peppers and salt to peanut mixture and pulse to mix; Empty into a large pan for dredging.

Place egg whites in a shallow bowl and beat lightly with a fork.   Pound chicken breasts lightly so they are an even thickness.  Dip each chicken breast in egg whites, then dredge with peanut mixture; Set chicken breasts on a non-stick, lightly greased cookie sheet.  Begin preparing rice.

Place thawed coconut cream bars, water, salt and rice in a lidded saucepan and bring to a boil.  Cover and cook on low (simmer) for 15-18 minutes or until liquid is absorbed.

While rice is cooking, bake chicken for 20 minutes or until cooked through.

Serve each chicken breast on a bed of rice.  Top with about 1/3 cup of salsa.

Makes 4 servings