MANGO SALSA CHICKEN
This is an easy and refreshing chicken dinner, great in the summertime. Nice served with mashed potatoes and salad. The salsa is also yummy served with fish!
Provided by Emma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 11
Steps:
- TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
- Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
- Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 32.5 g, Cholesterol 116.2 mg, Fat 18.2 g, Fiber 3.2 g, Protein 34 g, SaturatedFat 3.2 g, Sodium 308.1 mg, Sugar 11.8 g
BROILED CHICKEN THIGHS WITH MANGO SALSA
With all the kitchen gadgets these days, it's easy to forget that your broiler can do a great job on boneless, skinless chicken thighs. Put the chicken thighs in the marinade early in the morning, and the broiler will have your dinner ready in about 10 minutes. Start the salsa ahead of time, so the bright flavors can meld, while you get the remainder of your dinner ready. Lime=cilantro rice makes a great side for this dish!
Provided by Bibi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 8h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place chicken thighs in a gallon-sized resealable bag.
- Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
- Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
- Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
- Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 15.3 g, Cholesterol 38.7 mg, Fat 13.9 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 75.7 mg, Sugar 11.9 g
BLACKENED CATFISH WITH MANGO AVOCADO SALSA
A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! -Laura Fisher, Westfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 12
Steps:
- Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.
Nutrition Facts : Calories 376 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA
Not just a 'summer' dish, the oranges, reds, and greens in this make for a gorgeous harvest feast as well. The salsa is a wonderful blend of tart, sweet, and spicy and goes well against the cool flavor of the cheese (I often omit the chicken and make vegetarian quesadillas). Despite the long list of directions, this is not overly complex to make...but tastes like it should be. Originally posted by Mean Chef.
Provided by winkki
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Salsa (yields about 3 cups):.
- Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
- In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
- Meanwhile, peel and dice kiwi and mango.
- Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
- Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
- For the Quesadillas:.
- Place blackening seasoning in a shallow dish.
- Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
- Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
- In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
- Stir in basil and honey and cook for 5 more minutes.
- Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
- Slice chicken into small pieces and mix with onions.
- To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
- Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
- When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
- Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.
Nutrition Facts : Calories 1001.8, Fat 40.7, SaturatedFat 13.2, Cholesterol 106.2, Sodium 1215.2, Carbohydrate 111, Fiber 7.4, Sugar 46.7, Protein 49.5
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