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Full Online Book HomeLearning KitchenMexican And Hispanic - Chicken With Pineapple Salsa
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Mexican And Hispanic - Chicken With Pineapple Salsa Post by :Aspen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1222

Click below to download : Mexican And Hispanic - Chicken With Pineapple Salsa (Format : PDF)

Mexican And Hispanic - Chicken With Pineapple Salsa

Yield: 6 Servings

6 Broiler-fryer chicken breast -halves, skinned and boned
2 tbl. Cilantro, chopped
2 tsp. Ginger root, minced
3/8 tsp. Salt, divided
1 cup Roma tomato, seeded
3/4 cup Fresh pineapple, diced
1/2 cup Green onion, sliced
1 (4 oz.) can diced green chilies, drained
1 tbl. Lemon juice
2 tbl. Butter


Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp. salt, tomato, pineapple, onion, chilies and lemon juice. Set aside.

In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp. salt. Saute, 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 sprigs of cilantro.

Serves 6.
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