Herb-Slathered Chicken with Mango Salsa
1/4 cup, chopped parsley
1/4 cup, chopped cilantro
3 scallions, white and green parts
1/3 cup, olive oil
1 lb. boneless, skinless chicken breasts
Preheat over to 350 degrees. Combine parsley, cilantro and scallions with 2 tablespoons of the olive oil. Gradually add the remaining oil. Slather the chicken breasts with the herb coating. Oil and heat a fire-proof skillet to medium high. Place the chicken breasts in the skillet and saute for 3-4 minutes on each side. Finish cooking in the preheated oven for another 5-10 minutes or until a thermometer reaches 165 degrees.
Community Servings' chefs developed this recipe in April 2009 when we received a one-ton donation of chicken from the Greater Boston Food Bank.
Ingredients
Chicken1/4 cup, chopped parsley
1/4 cup, chopped cilantro
3 scallions, white and green parts
1/3 cup, olive oil
1 lb. boneless, skinless chicken breasts
Mango Salsa
1 mango, peeled and diced
1 small cucumber, peeled and diced
2-3 tablespoons, chopped red onion
1 small jalapeno pepper, seeded and diced (optional)
Juice of one lime
1/4 teaspoon, cumin
salt and pepper to taste
Preparation
To prepare the chicken:Preheat over to 350 degrees. Combine parsley, cilantro and scallions with 2 tablespoons of the olive oil. Gradually add the remaining oil. Slather the chicken breasts with the herb coating. Oil and heat a fire-proof skillet to medium high. Place the chicken breasts in the skillet and saute for 3-4 minutes on each side. Finish cooking in the preheated oven for another 5-10 minutes or until a thermometer reaches 165 degrees.
To prepare the salsa:
Combine the mango, cucumber, red onion, jalapeno (if using), lime juice and cumin. Season with salt and pepper.
Spoon salsa over chicken. Serve and enjoy!