Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | Broiler-fryer chicken breast halves,skinned and boned |
2 tablespoons | Cilantro,chopped |
2 teaspoons | Ginger root,minced |
⅜ teaspoon | Salt,divided |
1 cup | Roma tomato,seeded |
¾ cup | Fresh pineapple,diced |
½ cup | Green onion,sliced |
1 \N | 4 oz can diced green chilies,drained |
1 tablespoon | Lemon juice |
2 tablespoons | Butter |
Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, ⅛ 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 ¼ 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.
Serves 6.