We thought this was one of the best chicken breast recipes ever! I added a bit of chopped basil and a splash of tequila to the marinade mix, put the chicken in it before work, and cooked when I came home. That means the chicken marinated about nine hours. I used a Lodge cast iron grill pan and mango that's soft and already cut up from one of those little Del Monte chopped fruit cups that you can buy in the produce section. Also added a little bit of chopped habanero pepper because we like the heat. Served with black beans warmed in a tablespoon or two of salsa verde and corn on the cob. Great recipe!
Everyone loved this recipe. Chicken was flavorful and moist. I added avocado to the salad and subbed honey for the sugar. I didn't measure out the mango, I used the whole thing. Perfect for a hot summer night. This recipe is a keeper.
Really love the salsa. Have made this numerous times. Used cantaloupe also tonight because I had some, but followed the recipe for the salsa. Wonderful taste! Since time was crucial, used McCormick Jerk Seasoning on the chicken. Served on a bed of Zatarain's Rice Pilaf. The flavors were like eating at a Jamaican resort!
Delicious pairing, just enough heat in both the marinade and salsa for a refreshing flavor. I used boneless pork cutlets instead of chicken and absolutely piled on the salsa. I plan to prepare a double batch of salsa for a pig roast later this summer.
This is a fantastic pairing. The salsa is so versatile, too. I have used it in a finer (1/4") dice and added crushed garlic, a little more sugar, soy sauce and crushed pineapple for a twist on this base recipe to serve with chips. Don't skip the lime juice and fresh cilantro. I would recommend seedless watermelon for prep purposes! This is phenomenal.
This is one of the best recipes for chicken i have ever came across. I did exactly as the recipes says and it turned out perfect. The salsa is very good Such a delicious dish. I will definitely make this dish often. Randy Morgan- Marietta, Georgia
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