For the Salsa (yields about 3 cups):
f necessary.
Place the chicken breasts between two sheets of
eparate bowl. To bread the chicken, dip the breasts in the
To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive
ish slices and top with Mango Salsa.
Mango Salsa: In a medium bowl
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.
To make the salsa combine:
mango,salsa,peach nectar and soy sauce.
and cook on simmer for 15 minutes. Set aside.
Cube the chicken and pat dry. Into a plastic bag place the flour,salt & pepper. Add the chicken and shake to coat well.
Into a large fry pan,place the oil and heat to medium. Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone. Add the reserved salsa mixture and the asparagus,cover and cook on low heat for 15 minutes.
Serve over rice. Serves 4.
To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
Brush salmon and limes with olive oil. Set aside for 20 mins.
Meanwhile, to make the mango salsa, combine all ingredients in a bowl. Season. Set aside.
Heat a nonstick frying pan over high heat. Cook salmon for 5 mins, skin-side down, until skin is crisp. Flip over and cook for another 2 mins then transfer to heated serving plates. Cook limes, cut-side down, for 3 mins, until slightly caramelized. Serve immediately with mango salsa.
ll the ingredients for the Mango Salsa in a medium bowl and
r overnight.
For the mango salsa combine all the ingredients in
Heat oil in a large frying pan over medium heat. Season pork then cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins.
Meanwhile, to make the spicy mango salsa, combine all ingredients. Season.
Slice pork thinly. Serve with salsa and mixed greens.
cross the grain diagonally.
Mango Salsa:
Combine all ingredients in
large bowl to make mango salsa. Cover with plastic wrap and
br>While rice cooks, mix mango, red bell pepper, green onion
minutes.
Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive
Stir mango, avocado, tomato, red onion, red
o taste.
FOR THE SALSA: Mix all ingredients into a
ver cook.
SALSA: Peel and dice pineapple, mango and onion, add
bowl, lightly toss the mango, pineapple, red bell pepper, black