Island Chicken With Peach Mango Salsa Recipes

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

ISLAND CHICKEN WITH FRUIT SALSA

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

GRILLED CHICKEN WITH PEACH MANGO SALSA

Steps:

• Prepare the salsa. Combine all the ingredients in a medium bowl and toss gently. Set aside.
• Heat a grill pan (I use one similar to this one) over high heat. Season the chicken with salt and pepper. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side.
• Reduce heat to medium and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Transfer chicken on a cutting board, and using a fork to hold the chicken, slice it. Place cut chicken breasts on plates and top with salsa. Serve immediately.

GRILLED CHICKEN WITH PEACH JALAPEñO SALSA

Steps:

• Pound the chicken breasts between two sheets of plastic wrap so they are a little thinner, maybe about 1/2 inch. Put the chicken in a shallow container, or into a gallon sized zip lock bag.
• Whisk the marinade together and add it to the chicken. Massage it into the meat, seal the container or bag, and set in the refrigerator for an hour or overnight.
• For the salsa, cut the peaches into a small dice...no need to peel them. Add to a bowl.
• Mince the red onion and the jalapeño pepper. Leave the seeds in for extra heat, or leave them out if you like. Add the cilantro and lime juice and toss. Refrigerate until needed.
• Grill the chicken on a hot charcoal grill or on the stove top, about 5-7 minutes per side, or until done in the center ~ an instant read thermometer should read 165 when inserted into the thickest part.
• Serve the chicken with the salsa on top. Garnish with lime wedges.

PEACH-MANGO SALSA

Steps:

• Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.