Chicken with pineapple salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | 4 oz can diced green chilies,drained | |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Butter |
Directions
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.