Pan Roasted Chicken with Mango Salsa Recipe

ingredients

4 boneless, skinless chicken breast halves

Marinade
1 1/4 teaspoon sesame oil
1/4 cup sherry
2 cloves garlic, minced
2 teaspoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon dried rosemary
1/4 teaspoon ground coriander
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce

Salsa
1 teaspoon Dijon mustard
1/4 cup cider vinegar
1/4 cup olive oil
1 cup green beans
1 mango, peeled and cubed
1 plum tomato, seeded and chopped
2 teaspoons slivered almonds

directions

Combine marinade ingredients in a zipper lock plastic bag and add chicken. Close bag and turn it so that the chicken is completely coated with marinade. Refrigerate for at least 40 minutes; overnight is better.

While chicken is marinating, prepare salsa by whisking together mustard, vinegar and oil. Add remaining salsa ingredients and gently toss. Refrigerate until serving time.

Remove chicken from marinade and throw out marinade.

In a hot skillet coated with non stick spray, brown chicken on both sides. Cover, reduce heat to medium low, and continue cooking until pink disappears and juices are clear, about 10 minutes.

Slice chicken diagonally into 1/2 inch slices. Serve over rice with mango salsa on the side.

nutrition data

Nutritional data has not been calculated yet.

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