Grilled Pounded Chicken With Tomatillo And Mango Salsa

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    lottery75115 Guest

    Grilled Pounded Chicken With Tomatillo And Mango Salsa

    Recipe By: The Detroit Free Press
    Serving Size: 4
    Categories: Poultry, Main Dish, Grilling, Chicken

    4 boneless skinless chicken breast halves
    Salt ; to taste
    Freshly-ground black pepper ; to taste
    1 tablespoon ground cumin
    2 tablespoon olive oil ; divided
    2 medium zucchini ; julienned
    2 red bell peppers ; stemmed, cored,
    and julienned
    1/2 cup snipped fresh chives
    4 sprigs herbs of choice ; for garnish
    10 medium tomatillos
    2 ripe mangoes ; peeled, seeded,
    and diced
    2 tablespoon fresh lime juice
    3 tablespoon virgin olive oil
    1/2 cup fresh cilantro leaves
    Salt ; to taste
    1 jalapeño pepper ; roasted, peeled,
    and diced

    To roast the tomatillos: Preheat the oven to 450 degrees. Wash
    tomatillos with the husks on. Transfer to an ovenproof pan or dish
    large enough so that they do not overlap. Place on the lower rack of
    the oven and cook until tender, stirring often, about 10 to 15
    minutes. Remove and cool. Peel off the husks and rinse the
    tomatillos if sticky. Dice finely.

    To prepare the salsa: In a medium bowl, combine the tomatillos,
    mangoes, lime juice, olive oil and cilantro. Season with salt and
    jalapeño pepper to taste. Refrigerate until ready to serve.

    Preheat the grill. Lay a large piece of plastic wrap on the
    countertop. Rub a few drops of cold water across the surface of one
    chicken breast. Loosely fold the plastic wrap over the chicken.
    Pound with a meat mallet until it is about 1/4-inch thick. Repeat
    with the remaining chicken breasts. Refrigerate until ready to cook.

    Season the chicken with salt, pepper and cumin. Rub the surface of
    each chicken breast with a few drops of olive oil. Sear on the grill,
    about 3 minutes. Turn over and cook until the desired degree of
    doneness is reached, about 2 or 3 minutes, depending on the heat of
    your grill.

    Meanwhile, in a nonstick skillet, heat the remaining olive oil over
    high heat. Add the zucchini and peppers, cooking until hot and just
    tender, about 3 or 4 minutes. Season with salt and pepper. Toss with
    half of the chives.

    Divide and mound into the center of warm individual serving plates.
    Place the chicken breast atop the vegetables. Drizzle the salsa
    around the chicken and place a small mound atop the chicken. Sprinkle
    with the remaining chives. Garnish with herbs of choice.

    This recipe yields 4 servings.

    Nutritional Information: 488 calories (44% from fat), 24 grams fat
    (4 grams sat. fat), 33 grams carbohydrate, 39 grams protein, 94 mg
    sodium, 96 mg cholesterol, 74 mg calcium, 7 grams fiber.

    Formatted by Joe Comiskey - [email protected]

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