Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Condiments Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Broiler-fryer chicken breast
-halves,skinned and boned
2 tb Cilantro,chopped
2 ts Ginger root,minced
3/8 ts Salt,divided
1 c Roma tomato,seeded
3/4 c Fresh pineapple,diced
1/2 c Green onion,sliced
1 4 oz can diced green
-chilies,drained
1 tb Lemon juice
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.
