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Tuesday, April 4, 2017

Chicken with Pineapple Salsa

6 Broiler-fryer chicken breast-halves,skinned and boned
3/4 c Fresh pineapple,diced
1/2 c Green onion,sliced
2 tb Cilantro,chopped
1 4 oz can diced green chilies,drained
2 ts Ginger root,minced
3/8 ts Salt,divided
1 tb Lemon juice
1 c Roma tomato,seeded
2 tb Butter

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.

Serves: 6

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