Chicken With Mango Raspberry Salsa Recipes

Steps:

• Preheat a large cast-iron skillet over medium-high heat.
• Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
• Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
• Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

Steps:

• In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.

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.

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Steps:

• Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
• Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
• Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
• Preheat oven to 375 degrees F.
• Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
• To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.

Steps:

• CHICKEN: Mix all ingredients except chicken in a bowl. Add chicken and marinate for about two hours. Cook in preheated 375 degrees F oven for 45 minutes. Top with Mango Salsa Sauce.
• MANGO SALSA: Combine all ingredients in a bowl and stir well. Let sit for half an hour before serving on top of chicken.

Steps:

• 1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
• 2. Bake chicken for 25 minutes or until chicken is cooked through.
• 3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
• 4. Arrange chicken on serving plates topped with mango salsa.

Steps:

• In a shallow dish, mix together the flour, salt, pepper, cinnamon and paprika.
• Coat the chicken pieces well with the mixture.
• In a large frying pan, place oil over medium-high heat and add the chicken to cook about 5 minutes, turning once, until browned.
• Mix the salsa and preserves together in a bowl to blend.
• Add the salsa and preserves to the frying pan with the chicken; bring to a boil; reduce heat to low and simmer for 10 minutes or until a fork can be inserted into the chicken with ease.

Steps:

• For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.

Steps:

• In a shallow bow, blend together bread crumbs, parsley, salt and pepper.
• Brush chicken with garlic flavored olive oil and roll in bread crumb mixture.
• Place chicken in greased 9x13 inch pan.
• Bake uncovered at 350 degrees for 20-25 minutes.
• Pour Raspberry Salsa over chicken and sprinkle with cheese.
• Return to oven 5-7 minutes or until heated chicken is done.

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

Steps:

• Place chicken in shallow glass or plastic dish or resealable food-storage plastic bag. In small bowl, mix 1/3 cup lime juice, the soy sauce, wine, oil, chili powder, cumin seed, coriander, garlic and honey. Pour over chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
• Meanwhile, in small bowl, mix all salsa ingredients. Set aside.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add tortillas to grill for 1 minute or until heated through.
• Remove chicken from grill to cutting board; cut into thin slices. Place 2 tortillas on each serving plate; top with chicken, mango salsa and avocado.