Empty My Fridge
How to Make Chicken with Mango Salsa | Hilah Cooking
Ingredients
- Chicken breast · boneless skinless1 lb
- Each salt and pepper¼ tsp
- Mustard powder¼ tsp
- Allspice · ground0.13 tsp
- Butter1 tbsp
- Oil1 tsp
- Mango2
- Scallion · sliced thinly2
- Jalapeño chili · diced1
- Cucumber · diced½ cups
- Cilantro · chopped¼ cups
- Lime
Instructions
- Make the mango salsa: dice the mangoes and vegetables, then combine everything in a bowl except the herbs and lime juice. Refrigerate.
- Cut each chicken breast horizontally into two thin cutlets, cutting all the way through.
- Mix the salt, pepper, dry mustard and ground allspice (or cinnamon or cloves), and sprinkle an equal amount on each side of each cutlet.
- Melt the butter in a large skillet over high heat (medium-high for nonstick), then add the oil.
- Place the cutlets in the pan with the thickest parts toward the centre, and cook for 2 minutes.
- Flip each piece and cook for another 2 minutes.
- Move the cutlets to a plate and rest them for a minute or two.
- Take the salsa out of the fridge, stir in the herbs and lime juice, and add salt only if needed.
Summarized from Hilah Cooking's video. Watch it for the details.
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