Island Chicken with Fruit Salsa

Name: Island Chicken with Fruit Salsa
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 60 milliliters dark rum; 60 milliliters dark rum; 5 grams chopped fresh cilantro; 1 cloves garlic, minced; 2 green chile peppers, diced; 121 milliliters freshly squeezed lime juice and pulp; 2 mangos - peeled, seeded and diced; 124 milliliters fresh orange juice; 850 grams pineapple tidbits, drained with juice reserved; 8 skinless, boneless chicken breasts

The recipe Island Chicken with Fruit Salsa can be made in approximately 3 hours and 45 minutes. Watching your figure? This gluten free and dairy free recipe has 255 calories, 25g of protein, and 3g of fat per serving. For $2.1 per serving, you get a main course that serves 8. It is a rather inexpensive recipe for fans of Mexican food. If you have rum, cilantro, orange juice, and a few other ingredients on hand, you can make it.

Instructions

In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic.

Ingredients you will need

Orange Juice

Lime Juice

Pineapple

Cilantro

Peppers

Garlic

Mango

Juice

Rum

Equipment you will use

Bowl

Let stand for one hour before adding chicken.

Ingredients you will need

Chicken

Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.

Ingredients you will need

Chicken Breast Halves

Marinade

Chicken

Juice

Salsa

Equipment you will use

Bowl

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Ingredients you will need

Chicken

Salsa

Equipment you will use

Oven

Equipment

Bowl

Oven

Ingredients

Servings:

60milliliters

dark rum 60milliliters

dark rum 5grams

chopped fresh cilantro 1cloves

garlic, minced 2

green chile peppers, diced 121milliliters

freshly squeezed lime juice and pulp 2

mangos - peeled, seeded and diced 124milliliters

fresh orange juice 850grams

pineapple tidbits, drained with juice reserved 8

skinless, boneless chicken breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Goldeneye Gowan Creek Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 80 dollars.

Goldeneye Gowan Creek Vineyard Pinot Noir

Made in the style preferred by our founder, Dan Duckhorn, this wine exudes richness, depth, dark fruit and structure. On the palate, it is deep and lush, with layers of wild blackberry and plum pie supported by a streak of acidity that adds definition to the flavors, while drawing the wine to a lingering finish with hints of lavender, pennyroyal, and Asian spices.