Chicken Topped with Mango Salsa

Chicken Topped with Mango Salsa

Paired with a spicy salsa, these sensational skillet chicken breasts are ready in 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 380mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1/2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.