| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Poultry, Mexican, Condiments, Salsa |
6 |
Servings |
INGREDIENTS
| 6 |
|
Broiler-fryer chicken breast halves,skinned and boned |
| 2 |
tb |
Cilantro,chopped |
| 2 |
ts |
Ginger root,minced |
| 3/8 |
ts |
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 chilies,drained |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
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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