Broiled Chicken With Mango~ Ginger & Cilantro *jb Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Boneless chicken breast halves with skin,
2 tsp: Olive oil,
1 tbsp: Minced peeled fresh ginger,
2 large: Garlic cloves, minced
3/4 cup: Chopped peeled mango or fresh pineapple,
1 tbsp: Chopped fresh cilantro,
2 tsp: White wine vinegar,
Directions:
Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin,
pound chicken lightly between sheets of waxed paper to even 1/2-inch
thickness. Season chicken with salt and pepper. Place chicken, skin
side up, on prepared pan. Broil until skin is golden brown, about 4
minutes. Turn chicken over and broil until cooked through but still
juicy, about 3 minutes longer.
Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium
heat. Add ginger and garlic; saute 2 minutes. Add mango; saut E9
until heated through and beginning to soften, about 3 minutes. Remove
from heat. Mix in cilantro and vinegar. Season with salt and pepper.
Place chicken on plates. Top with warm mango mixture and serve.
Steamed chayote squash and white rice cooked with one-fourth cup
cream of coconut added to the water are fitting inside dishes. Buy
individual tartlets to top off the menu.
2 Servings; Can be doubled
Bon Appetit February 1996
Source from luhu.jp
pound chicken lightly between sheets of waxed paper to even 1/2-inch
thickness. Season chicken with salt and pepper. Place chicken, skin
side up, on prepared pan. Broil until skin is golden brown, about 4
minutes. Turn chicken over and broil until cooked through but still
juicy, about 3 minutes longer.
Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium
heat. Add ginger and garlic; saute 2 minutes. Add mango; saut E9
until heated through and beginning to soften, about 3 minutes. Remove
from heat. Mix in cilantro and vinegar. Season with salt and pepper.
Place chicken on plates. Top with warm mango mixture and serve.
Steamed chayote squash and white rice cooked with one-fourth cup
cream of coconut added to the water are fitting inside dishes. Buy
individual tartlets to top off the menu.
2 Servings; Can be doubled
Bon Appetit February 1996
Source from luhu.jp