SEARED CHICKEN & ASPARAGUS WITH MANGO SALSA
Seared chicken and asparagus with mango salsa, the perfact main course for a wedding
Provided by Merrilees Parker
Categories Main course
Time 2h45m
Number Of Ingredients 11
Steps:
- The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
- Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
- Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
- For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side - they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
- On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
- When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.
MANGO SALSA CHICKEN WITH VEGGIE HASH
This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 1025mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
MANGO SALSA CHICKEN
This is an easy and refreshing chicken dinner, great in the summertime. Nice served with mashed potatoes and salad. The salsa is also yummy served with fish!
Provided by Emma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 11
Steps:
- TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
- Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
- Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 32.5 g, Cholesterol 116.2 mg, Fat 18.2 g, Fiber 3.2 g, Protein 34 g, SaturatedFat 3.2 g, Sodium 308.1 mg, Sugar 11.8 g
CHICKEN WITH MANGO SALSA
In Hanover, Ontario, Denise Elder blends tangy tropical flavors for the fresh and sassy salsa that tops her tender chicken entree. You can grill the chicken, if you like.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.
Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN QUESADILLA PINWHEELS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.
CHICKEN AND HONEY MUSTARD PINWHEELS
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, arugula, cheese, honey, mustard and lemon zest in a medium bowl until smooth. Sprinkle with salt and pepper.
- Divide the mixture in half and spread over the breads, leaving a 1/2-inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll. Cut each sandwich into eight 1 1/2-inch-thick pieces using a serrated knife and serve.
CHICKEN PINWHEELS
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.
GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA
Nice hot grilled chicken with ice cold Salsa is a great way to enjoy a hot summer night! Don't like chicken try this salsa with Chips, Tuna,Top a salad or whatever your heart desires.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place boneless chicken breast in a ziplock bag.
- Add marinade ingredients shaking well.
- Chill for 1/2 an hour.
- Rub grill with an oil.
- Heat the grill on high for 5 minutes.
- Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
- Turn the chicken after the 5 minutes and grill another 5 minutes.
- Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
- Salsa---.
- Mix all ingredients and chill till ready to serve.
- Scoop salsa onto plate and top with half chicken breast.
- Eat UP!
Nutrition Facts : Calories 237.9, Fat 10.4, SaturatedFat 2.5, Cholesterol 46.4, Sodium 69.7, Carbohydrate 20.6, Fiber 2, Sugar 14.6, Protein 16.7
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