Grilled Pounded Chicken With Tomatillo And Mango Salsa Recipe
Servings: 4
Ingredients
- 4 x boneless skinless chicken breast halves Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. grnd cumin
- 2 Tbsp. extra virgin olive oil divided
- 2 med zucchini julienned
- 2 x red bell peppers stemmed, cored, and julienned
- 1/2 c. snipped fresh chives
- 4 sprg herbs of choice for garnish
- 10 med tomatillos
- 2 x ripe mangoes peeled, seeded, and diced
- 2 Tbsp. fresh lime juice
- 3 Tbsp. virgin extra virgin olive oil
- 1/2 c. fresh cilantro leaves Salt to taste
- 1 x jalapeno pepper roasted, peeled, and diced
Directions
- To roast the tomatillos: Preheat the oven to 450 degrees. Wash tomatillos with the husks on. Transfer to an ovenproof pan or possibly dish large sufficient so which they don't overlap. Place on the lower rack of the oven and cook till tender, stirring often, about 10 to 15 min. Remove and cold. 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, extra virgin olive oil and cilantro. Season with salt and jalapeno pepper to taste. Chill till ready to serve.
- Preheat the grill. Lay a large piece of plastic wrap on the countertop. Rub a few drops of cool water across the surface of one chicken breast. Loosely fold the plastic wrap over the chicken. Lb. with a meat mallet till it is about 1/4-inch thick. Repeat with the remaining chicken breasts. Chill till ready to cook.
- Season the chicken with salt, pepper and cumin. Rub the surface of each chicken breast with a few drops of extra virgin olive oil. Sear on the grill, about 3 min. Turn over and cook till the desired degree of doneness is reached, about 2 or possibly 3 min, depending on the heat of your grill.
- Meanwhile, in a nonstick skillet, heat the remaining extra virgin olive oil over high heat. Add in the zucchini and peppers, cooking till warm and just tender, about 3 or possibly 4 min. Season with salt and pepper. Toss with half of the chives.
- Divide and mound into the center of hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 169 | 54% |
| Total Fat 19.2g | 24% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 48mg | 2% |
| Potassium 887mg | 25% |
| Total Carbs 25.4g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 18.11g | 12% |
| Protein 14.04g | 22% |
