| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Baltimore | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boned and skinned chicken |
| breast halves | ||
| 1 | c | Salsa |
| 1 | Mango, peeled and cut into | |
| 3/4 " chunks | ||
| 1 | Tomato, cut into chunks | |
| 3 | T | Sliced green onions |
| 1 | T | Fresh ginger, grated |
| 1 | T | Lime juice, fresh |
| 1 1/2 | t | Canola oil |
| 1/2 | t | Grated lime rind |
INSTRUCTIONS
Place chicken and salsa in a large plastic food bad and seal. Turn several times to coat. Refrigerate 2 hours, turning bag occasionally. In large bowl, combine all ingredients for tomato mango relish and mix well, set aside. Heat broiler or grill. Remove chicken from bag, reserving marinade. Broil or grill chicken 6 to 8 minutes on each side or until chicken is no longer pink in the center, basting occasionally with reserved salsa marinade. Top the chicken with tomato mango relish. Per serving: 199 Calories; 4g Fat (16% calories from fat); 28g Protein; 15g Carbohydrate; 66mg Cholesterol; 247mg Sodium Food Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat Recipe by: The Baltimore Sun Posted to MC-Recipe Digest by Leslie Arai <realcreepygirl@mindspring.com> on May 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 848
Calories From Fat: 526
Total Fat: 58.3g
Cholesterol: 232.1mg
Sodium: 1024.1mg
Potassium: 948mg
Carbohydrates: 7.4g
Fiber: 1.7g
Sugar: 4.1g
Protein: 69.8g