Basil Chicken Spirals With Mango Salsa Recipes

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BASIL CHICKEN SPIRALS WITH MANGO SALSA



Basil Chicken Spirals with Mango Salsa image

I love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppers-as well as honey and onions when I can- at my local farmers market. All those ingredients give this dish a punch of flavor. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 19

6 boneless skinless chicken breast halves (6 ounces each)
1/3 cup minced fresh basil
1/4 cup minced fresh cilantro
1 tablespoon olive oil
2 teaspoons minced garlic, divided
1/3 cup reduced-sodium teriyaki sauce
1 tablespoon minced fresh gingerroot
SALSA:
1 English cucumber, chopped
1 medium mango, peeled and chopped
1/4 cup finely chopped red onion
1 jalapeno or fresno pepper, seeded and minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh cilantro
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 teaspoon minced fresh gingerroot
1 teaspoon honey

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine the basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish., Combine the teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, combine the salsa ingredients. Cut chicken into slices; serve with salsa.

Nutrition Facts : Calories 278 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 370mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

SHRIMP WITH MANGO SALSA



Shrimp with Mango Salsa image

Shrimp with mango salsa is a zesty dish made from scratch with fresh ingredients. It's the perfect lunch or dinner recipe for hot summer days.

Provided by Katya

Categories     Main

Time 25m

Yield 4

Number Of Ingredients 19

3/4 cup fresh cilantro leaves, packed
3/4 cup fresh basil leaves
1 green onion, roughly chopped (green + white parts)
2 garlic cloves
4 Tbsp. olive oil, plus extra for cooking shrimp
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
1 1/2 lbs. large shrimp (31/40), deveined and peeled
Rice, for serving
2 ripe mangoes, diced
1 avocado, pitted and diced
1/2 red bell pepper, seeded and diced (about 1/2 cup)
3 green onions, chopped (about 1/3 cup)
1/4 cup chopped cilantro
1 jalapeño, seeded and minced
2-4 Tbsp. fresh lime juice
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a bowl of a food processor, combine cilantro, basil, green onions, garlic, 2 tablespoons of olive oil, lemon juice, lime juice, salt, and pepper. Pulse until the mixture is smooth.
  • Place the shrimp into a large ziploc bag and pour the marinade, tossing to coat. Marinate in refrigerator for 30 minutes. While shrimp is marinating, prepare your salsa.
  • Heat a large sauté pan over medium/high heat. When the pan is hot, add oil and swirl to coat. Remove the shrimp from the marinade with a pair of thongs and add to the pan. Sauté for about 3 minutes or until thoroughly cooked.
  • Serve over cooked rice with a side of mango salsa.
  • In a medium bowl, combine mangoes, avocado, red bell pepper, scallions, cilantro, and jalapeño. Drizzle with lime juice, season with salt and pepper, and mix well. Let stand at room temperature for about 10 minutes before serving.

Nutrition Facts : Calories 398 calories, Sugar 13.9 g, Sodium 366.3 mg, Fat 20.7 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 21.6 g, Fiber 5.4 g, Protein 36.5 g, Cholesterol 273.7 mg

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