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Chicken with Pineapple Salsa
6 skinless boneless chicken breast halves
2 tablespoons cilantro, chopped
2 teaspoons fresh ginger root, minced
3/8 teaspoon salt, divided
1 cup diced, seeded and chopped roma tomato
3/4 cup diced pineapple
1/4 cup sliced green onion
1 (4 ounce) can green chili, drained
1 tablespoon lemon juice
2 tablespoons butter
Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside. In a frying pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 teaspoon salt. Saut?, 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 cilantro sprigs.
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