Chicken with Lime and Mango Salso

By Cookie67

Penzey's recipe

Ingredients

• Salsa:
• 2 Cups diced fresh mango (2 medium-large mangoes)
• 1/4 Cup chopped fresh parsley
• 1/4 Cup chopped red onion
• 1 tsp. lime juice
• 1 tsp. vegetable oil (Homegirl Café uses canola)
• 1/4-1 tsp. salt, to taste (Homegirl Café uses SEA SALT)
• 1/4 tsp. CUMIN SEED, optional
• Chicken:
• 2 lbs. boneless, skinless chicken breasts
• 1/4-1 tsp. salt, to taste
• 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• 11/2-2 TB. vegetable oil, divided
• 2 tsp. fresh minced garlic (or 1/2-1 tsp. PENZEYS MINCED GARLIC)
• 1/4 Cup chopped fresh parsley
• 31/2 TB. lime juice
• 2 plantains, peeled and slicedl

Preparation

Step 1

For the salsa, in a small bowl combine the mango, parsley, onion, lime juice, 1 oil, salt and CUMIN (if using. Set aside.

Cut the chicken breasts into thirds and season with salt and PEPPER. In a skillet, heat 1 TB. oil over medium-high heat. Add the chicken and cook for about 3-4 minutes per side. Add the GARLIC, parsley and lime juice. Cook for 1 minute, stirring.

While the chicken cooks, heat a medium skillet over medium heat and add enough canola oil to thinly coat the skillet. Place the plantain slices in the pan and cook for 2 minutes per side. Remove from the pan and place on a paper towel-lined plate. Keep warm until the chicken is done. Top the chicken with the mango salsa and plantain slices and serve.

Prep. time: 20 minutes
Cooking time: 10 minutes
Serves: 6