| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves |
|
|
boneless |
| 2 |
T |
Dark soy sauce |
| 2 |
T |
Salad oil |
| 2 |
T |
Honey |
| 2 |
T |
Fresh, strained lime juice |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Cayenne pepper |
| 2 |
|
Mangos, about 1 lb. each ** |
| 1/2 |
c |
Finely diced red onion |
| 1/2 |
c |
Cucumbers – see instructions |
| 2 |
|
Peppers, seeded and diced |
|
|
Juice of two limes |
| 1/2 |
t |
Salt |
| 2 |
|
Egg yolks |
| 1 1/2 |
T |
Strained fresh lime juice |
| 1/4 |
t |
SALT, HEAPING |
INSTRUCTIONS
Cucumbers should be finely dice, unpeeled.- Trim the chicken breast
halves of all fat and gristle and separate the tenderloin. Mix soy,
oil, honey, lime juice, salt, and cayenne in a shallow dish just large
enough to hold the chicken in one close layer. Marinate the chicken in
this mixture for 1 hour at room temperature or for several hours the
refrigerator, turning several times. Grill the chicken breasts for 3
to 4 minutes per side, the tenderloins about 2 minutes per side. The
chicken may also be sauteed over moderate heat in a skillet lightly
filmed with oil. The bottom of the skillet will darken as the honey
caramelizes but is easily cleaned. Cut the breasts in thick slices
and fan on dinner plates, placing the tenderloins along side. Spoon
the salsa over the top and drizzle with the mayonnaise. MANGO SALSA
Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in
3/8-inch cubes. Turn skin inside out and free the mango flesh with the
knife. Cut the cubes in inch dice, reserving any mushy pieces for some
other use. You should end up with about 1 1/2 cups. Combine mango with
all remaining ingredients and let sit 30 minutes to blend flavor. **
Note: 1 1/2 Cups peach or papaya dice may be substituted for the
mango.
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