I've started to dig into my new Cooking Light; Cooking through the Seasons cookbook and I am loving this book. Which I think has more to do with all the fruit and veggies that are starting to come into season. I always have so much fun in the produce section of the grocery store when the fruits and veggies start getting fresher and fresher looking.
I wound up fixing this recipe for a spur of the moment get together with the in-laws. It was a great hit with everyone, including our little girl, so it's tot approved! We served it up with a side of frozen mixed veggies, did I mention I can't wait for all the fresh produce to roll in?
2/3 cup diced peeled ripe mango
2/3 cup diced fresh pineapple
2 tablespoons minced red onion
1 tablespoon minced seeded jalapeno pepper
1 1/2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
1/4 cup pineapple juice
3 tablespoons chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon fresh lime juice
dash of crushed red pepper
1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken rest half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients in a large zip-top plastic gab. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken. Yield: 4 servings (serving size: 1 chicken breast half, t tbsp sauce, and 1/4 cup salsa)