Tasty Pan seared Chicken Breast with Mango Salsa Recipes

Pan seared Chicken Breast with Mango Salsa. Extra virgin olive oil salt and black pepper Chicken. boneless and skinless thyme unsalted butter Dijon mustard Honey. MANGO SALSA; Slice the mango flesh from each side of the pit, one half at a time, make an inch cut just inside the skin, then score the flesh in From stews to casseroles, roasted chicken to pan-seared pork, meals get a little heartier but they still need to be family-friendly. Seared chicken and asparagus with mango salsa, the perfact main course for a wedding, from BBC Good Food.

Spiced grilled chicken breasts topped with a sweet and tangy mango avocado salsa. Pan Seared Spice Crusted Salmon Recipe. Heat a medium skillet over high heat. You can have Pan seared Chicken Breast with Mango Salsa using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pan seared Chicken Breast with Mango Salsa

1. Prepare 2 of skinless boneless chicken breast.
2. Prepare 5 cloves of garlic.
3. It's 2 of medium sized shallots.
4. Prepare 5 tbsp of ginger paste.
5. You need 5 tbsp of turmeric powder.
6. You need 5 tbsp of Coriander powder.
7. It's 5 tbsp of Cumin Powder.
8. It's 2 tbsp of red chilli powder.
9. It's 1 tbsp of vinegar.
10. It's 4 tbsp of mustard oil/Canola oil.
11. It's 2 of mango, half raw (sour).
12. You need 2 of green chillies.
13. It's 2 of red chillies.
14. It's to taste of salt.
15. You need to taste of black pepper.
16. Prepare 1 of lemon/lime.

Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Grilled Chicken Breast with Spicy Mango Salsa.

Pan seared Chicken Breast with Mango Salsa instructions

1. Create your marinade: Grind shallots and garlic, mix with all powders, ginger paste, mustard oil, tiny amount of lemon juice, vinegar, salt, pepper..
2. Make the two chicken breasts four by halving its thickness. Pound the meat to stretch fibers. Pound with meat pounder or any heavy wine-bottle like material with pushing action..
3. Add the chicken breasts to the marinade. And let it rest for as long as you can. (Overnight is OK, but 30mins to an hour is just fine).
4. Heat cast iron pot. Make sure its very hot. Add a pinch of oil. Make sure its smoking. Carefully drop the marinated chicken breast to the pot. Cook around 6 to 8 minutes each side. You can infuse whole garlic., or rosemary branch too..
5. For salsa, cut mangoes, and cut green and red chillies in an angle, mix mango with salt, lemon juice, pepper. Transfer to serving dish. Garnish with chillies on top..
6. Serve with toasted bread, or by itself. If you have any suggestions to make this chicken more juicer, please leave me a comment !.

Pair with a refreshing, fruity white wine such as Remove from marinade. Heat a generous amount of oil in a large pan until it begins to shimmer. Slice the chicken breasts against the grain. Serve topped with the salsa and additional chile-lime salt on. The mango salsa adds a nice sweet and tangy touch to the chicken.