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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
~~ === ROASTED TOMATILLO AND MANGO SALSA === ~~
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]
[email protected]
contact [email protected]
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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
~~ === ROASTED TOMATILLO AND MANGO SALSA === ~~
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]
[email protected]
contact [email protected]
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/