Chicken Coquettes (serve with rice ring and curry sauce)

This is an inexpensive meal.  Ground chicken is available in the meat department at Schnucks.
Ingredients include a quart size zip-lock bag and a medium and larger bowl, wax paper.
1.b ground chicken Purdue                         2 1/2c Panko bread crumbs
3/4c coconut divided  (prefer frozen)          1 med. tomato  rough chopped     
1c minced  sweet onion   (Vadalia)              1 TBS grated fresh ginger
1 tsp fresh minced garlic                             1 TBS salt divided
2 tsp Culinaria curry                                   2 tsp Culinaria Marsala reduction
1 egg                                                          Culinaria Spanish EVOO
In zip-lock bag place 1c panko bread crumbs, 1/4c coconut, 1/2 TBS salt,  set dry mix to the side.   medium bowl,  place 1/2 TBS salt, onions, fresh ginger, 1/2c coconut, 1 1/2c panko bread crumbs, and curry mix completely.  In larger bowl mix chicken, tomato, Marsala reduction, and egg.  Don't over work the chicken.  Now pour dry ingredients over chicken mixture, gently combine.  spread wax paper on counter.  Heat Spanish Olive oil in skillet over medium heat.  Make 2 inch ball from the chicken coquette mixture.  Place them on the wax paper.  When all the chicken is rolled into balls, open the zip lock and drop in chicken balls one at at time and shake to coat each ball will dry ingredients.  Flatten each ball and place into the heated skillet.  Cook slowly to reach internal temperature of 160 degrees.  Set off stove covered for about 5-7 minutes.  The temperature will continue to climb to 165 degrees.  The chicken should be white inside and light brown on the outside. 
Try the curry sauce, rice ring and saute' green beans with this.