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Prep 25min
Total25min
Servings4
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Ingredients
1
cup chopped peeled mango
2
teaspoons finely chopped fresh mint leaves
1
teaspoon grated lime peel
2
teaspoons lime juice
1
teaspoon finely chopped jalapeño chile
4
boneless skinless chicken breasts (1 1/4 lb)
1
teaspoon ground cumin
1/2
teaspoon salt
1
tablespoon canola oil
Fresh mint leaves, if desired
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Steps
1
In small bowl, mix mango, chopped mint, lime peel, lime juice and chile. Refrigerate until serving time.
2
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix cumin and salt; rub mixture evenly over chicken.
3
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until no longer pink in center.
4
Serve chicken with mango salsa. Garnish with mint leaves.
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Want your salsa even spicier? Bump up the jalapeño and include the seeds.
To cut a mango, use a sharp knife to make a cut through one side of mango, sliding knife next to seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; chop flesh.
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