Mango Salsa Chicken

Name: Mango Salsa Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters dried bread crumbs; 1 egg; 1 sprig fresh cilantro, for garnish; 1 green bell pepper, minced; 1 fresh, ripe mango; 59 milliliters milk; 59 milliliters olive oil; 1 fresh red chile pepper, seeded and chopped; 1 red onion, finely diced; 4 skinless, boneless chicken breasts

Mango Salsa Chicken might be just the main course you are searching for. This recipe makes 4 servings with 418 calories, 30g of protein, and 20g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, mango, cilantro, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It is a rather cheap recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.

Ingredients you will need

Green Pepper

Red Chili Pepper

Cilantro

Mango

Onion

Salsa

Equipment you will use

Bowl

Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.

Ingredients you will need

Chicken Breast

Breadcrumbs

Milk

Egg

Saute the chicken in olive oil until cooked through and juices run clear.

Ingredients you will need

Olive Oil

Whole Chicken

Drain and serve with the mango salsa.

Ingredients you will need

Mango

Salsa

Garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Equipment

Bowl

Ingredients

Servings:

237milliliters

dried bread crumbs 1

egg 1sprig

fresh cilantro, for garnish 1

green bell pepper, minced 1

fresh, ripe mango 59milliliters

milk 59milliliters

olive oil 1

fresh red chile pepper, seeded and chopped 1

red onion, finely diced 4

skinless, boneless chicken breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.