| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Condiments, Mexican, Poultry, Salsa | 6 | Servings |
INGREDIENTS
| 6 | Broiler-fryer chicken breast | |
| halvesskinned and boned | ||
| 2 | T | Cilantro, chopped |
| 2 | t | Ginger root, minced |
| 3/8 | t | Salt, divided |
| 1 | c | Roma tomato, seeded |
| 3/4 | c | Fresh pineapple, diced |
| 1/2 | c | Green onion, sliced |
| 1 | 4 oz can diced green | |
| chiliesdrained | ||
| 1 | T | Lemon juice |
| 2 | T | Butter |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 58.9mg
Sodium: 191.7mg
Potassium: 236.8mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 4.9g
Protein: 18.3g