Chicken with Pineapple Salsa

Yield: 6 servings

Ingredients

• 6 broiler-fryer chicken breasts, halved, skinned and boned
• 3/4 cup fresh pineapple, diced
• 1/2 cup green onion, sliced
• 2 tablespoons cilantro, chopped
• 1 (4 ounce) can diced green chiles, drained
• 2 teaspoons ginger root, minced
• 3/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 cup Roma tomato, seeded
• 2 tablespoons butter

Instructions

1. Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 teaspoon salt, tomato, pineapple, onion, chiles and lemon juice. Set aside.
2. In fry pan, place butter and melt over medium heat.
3. Add chicken and sprinkle with remaining 1/4 teaspoon salt.
4. Sauté, turning, for about 6 minutes or until light brown on all sides.
5. Cover and reduce heat to medium low. Cook for about 5 minutes or until fork can be inserted in chicken with ease.
6. Arrange chicken on serving platter and spoon pineapple salsa over chicken.
7. Garnish with sprigs of cilantro.

Notes

Posted by luvtocook at Recipe Goldmine May 22, 2001.