 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Marinated & grilled chicken topped with a refreshing tropical salsa developed for RSC#8. Cook time does not include marinating time. Papaya contains papain which helps digestion and is used to tenderize meat. Ingredients:
1 lb chicken breast, boneless, skinless |
1/4 cup rum |
3 tablespoons fresh ginger |
1 tablespoon garlic |
1 tablespoon mustard |
2 tablespoons vinegar |
1/4 cup vegetable oil |
1/2 cup fresh mango, peeled & pitted |
1/2 cup fresh papaya, peeled & seeded |
1 cup diced mango |
1 cup diced papaya |
1 tablespoon ginger puree |
1/4 cup coconut flakes |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh scallions (white and green parts) |
1 pinch salt |
1 jalapeno, minced, seeded if desired |
Directions:
1. In a food processor, puree ginger. Reserve 2TB for salsa. Add remaining marinade ingredients & puree. Put in a ziptop bag w/chicken & marinate in the refrigerator 2 hours or so.
2. Combine all salsa ingredients. Allow to sit at room temperature to allow flavors to blend.
3. Remove chicken from marinade; discard marinade. Grill chicken. Slice on the bias. Serve over rice and top with the salsa.
|
|