Grilled boneless, skinless chicken breasts topped with mango tomato salsa prepared from diced mango, diced tomato, minced serrano chile, minced red onion, chopped fresh cilantro, fresh lemon juice,
red pepper flakes, chopped green onion, extra-virgin olive oil, coarse salt, and fresh ground black pepper.
Ingredients -
1 (15 ounces) can Mango, drained and diced
1 (14.5 ounces) can Diced Tomatoes in juice drained
1 Serrano Chile Pepper, minced
1 tablespoon Minced Red Onion
1/4 cup Chopped Fresh Cilantro
Juice of 1 Fresh Lemon
1 pinch Red Pepper Flakes
1 Green Onion, chopped
1 tablespoon Extra-Virgin Olive Oil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
4 Boneless, Skinless Chicken Breasts
Preparation:
1. In a large bowl, combine the first 11 ingredients and mix well.
2. Allow to sit for 30 minutes.
3. Surround the chicken in Saran wrap and flatten with a rolling pin to the same thickness.
4. Grill the chicken for 5 minutes, per side, or until thoroughly cooked.
5. Pour the salsa over the chicken and serve.
Chicken Breast Recipe Tip
Chopped Fresh Cilantro
Fresh cilantro is found with the other fresh herbs in the produce section of your favorite grocery store. As not everyone likes cilantro, fresh parsley is suitable substitute for the cilantro in this and every recipe containing the fresh herb.
The stems are edible, but the leaves can be removed and chopped by themselves, if desired.
Chicken Breast Recipe Tip
Serrano Chile Pepper
Serrano chile peppers are a small but potent chile pepper that are readily available in specialty produce stores and farmers markets. They can be found in many supermarkets. The serrano is generally a little smaller in size than a jalapeno, averaging
around two inches in length. Like all peppers, the seeds and membranes holding the seeds inside the pepper contain the most capsaicin and can be removed to lessen the heat.
