Chicken With Mango Salsa Food

MAMBO CHICKEN WITH MANGO SALSA

Steps:

• Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
• Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
• Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
• Preheat oven to 375 degrees F.
• Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
• To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.

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.

BONELESS BREAST OF CHICKEN WITH MANGO SALSA

Steps:

• CHICKEN: Mix all ingredients except chicken in a bowl. Add chicken and marinate for about two hours. Cook in preheated 375 degrees F oven for 45 minutes. Top with Mango Salsa Sauce.
• MANGO SALSA: Combine all ingredients in a bowl and stir well. Let sit for half an hour before serving on top of chicken.

MANGO SALSA CHICKEN

Steps:

• TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
• Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
• Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA

Steps:

• Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
• Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
• Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
• Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
• To serve, place the chicken on individual plates and spoon the mango salsa on top.

CRISPY COCONUT CHICKEN WITH MANGO SALSA

Steps:

• Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
• Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
• Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
• Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
• Top each breast with mango salsa.

GRILLED CHICKEN WITH MANGO SALSA

Steps:

• Mix dressing mix, oil, lime juice, cilantro and chili powder until well blended. Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangos, red peppers and onions in medium bowl; cover. Refrigerate until ready to use.
• Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until cooked through.
• Serve with mango mixture.

SPICY GRILLED CHICKEN WITH MANGO SALSA

Steps:

• Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
• Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
• Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
• Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
• Top grilled chicken with mango salsa and serve immediately.

JERK CHICKEN KEBABS WITH MANGO SALSA

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

MARINATED MANGO-SALSA CHICKEN

Steps:

• Place 1 chicken breast between 2 sheets of plastic wrap; pound to even thickness. Place in shallow dish. Repeat with remaining chicken breasts. Reserve 2 Tbsp. ketchup. Mix remaining ketchup with sour cream and paprika until blended; pour over chicken. Turn to evenly coat both sides of chicken with ketchup mixture.
• Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients in medium bowl; stir in reserved ketchup.
• Heat greased grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done.
• Serve chicken topped with mango mixture.