Tuesday, May 31, 2011

Chicken with Mango Salsa

This month's Bon Appitee magazine is great. There are lots and lots of great recipes inside. In one section, G. Paltrow is highlighted with her new cookbook. This is a recipe from there. They have it with fish, which I don't eat, so I made it with chicken. It was really, really good. They also suggest (in anohter section) to submerge your avocado half into ice water to help maintain the great green color. I tried it and it worked really well. It will keep it nice and green for a while.
1 cup Mango, diced into 1' pieces
1 cup cherry tomatoes, quartered
1 cup avocado, diced into 1' pieces
4 basil leaves, thinly sliced
3 TBSP freshly squeezed lime juice
3 TBSP olive oil
4 chicken breast
In a plastic baggie, marinate the chicken breast with 2 TBSP olive oil and 2 TBSP lime juice. Add Salt and pepper for taste. Let marinate for 20 minutes (but no longer 1 hour).
Preheat oven to 350' or grill.
Place in baking pan and Bake for 20 minutes, broil for 3-5 minutes if baking. If grilling, place on grill and cook about 7-10/side until chicken is tender.
While cooking, combine mangoes, cherry tomatoes, avocados, basil leaves and remaining olive oil and lime juice in a bowl. Let sit for 5-10 minutes.
Plate chicken and generously scoop salsa over top. Serve immediately.
You can also use white fish instead of chicken breast. Same recipe and ingredients as above.
I have served it alone or with couscous or rice. But a great summer recipe.