Chicken with Caribbean Salsa

1 year ago

2 kiwifruit, peeled and chopped
1 cup mango, chopped
1/2 cup avocado, chopped
1 Tbs. fresh lime juice
4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/8 tsp. ground black pepper
1 Tbs. olive oil
1/2 tsp. cumin seeds
1 (16 oz.) package frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and drained
1 fresh jalapeno chili pepper, stemmed, seeded, and cut into thin strips*
2 cloves garlic, minced
1/4 cup snipped fresh cilantro
Lime wedges (optional)
In a medium bowl, combine kiwi, mango, avocado, and lime juice. Cover and set aside. Place a chicken breast half between two sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin and lightly pound chicken until 1/2-inch thickness. Repeat with remaining chicken breast halves. Sprinkle chicken with salt and black pepper. In a very large nonstick skillet, heat oil over medium heat. Add chicken; cook for 8 to 10 minutes or until chicken is no longer pink, turning once halfway through cooking. Remove chicken from skillet; coarsely chop and keep warm. Add cumin seeds to the hot skillet. Cook about 30 seconds or until fragrant. Add drained stir-fry vegetables, the chili pepper, and garlic. Cook and stir over medium heat for 3 to 5 minutes or until heated through. Stir in cilantro. Divide pepper mixture among four serving plates. Top with chicken. Spoon mango mixture over chicken. If desired, garnish with lime wedges. (Yield: 4 servings)

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