Chicken with Pineapple Salsa
6 broiler-fryer chicken breast halves, ,skinned and boned
2 tbsp cilantro, chopped
2 tsp ginger root, minced
3/8 tsp salt, divided
1 cup roma tomato, seeded
3/4 cup fresh pineapple, diced
1/2 cup green onion, sliced
1 4 oz can diced green chilies, drained
1 tbsp lemon juice
2 tbsp butter
Make pineapple salsa by mixing together in small bowl, cilantro, ginger root,
1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside.
In fry pan, place butter and melt over medium heat. Add
chicken and sprinkle with remaining 1/4 tsp salt.
Saute, turning, about 6 minutes or until light brown on all
sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork
can be inserted in chicken with ease.
Arrange chicken on serving platter and spoon pineapple salsa
over chicken. Garnish with sprigs of cilantro.