Recipe: Perfect Pan seared Chicken Breast with Mango Salsa

Pan seared Chicken Breast with Mango Salsa. Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.. Pan-Fried Coriander Chicken with Mango Salsa Coriander Chicken with Mango Salsa.

For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Pan seared Chicken Breast with Mango Salsa instructions. You can have Pan seared Chicken Breast with Mango Salsa using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pan seared Chicken Breast with Mango Salsa

1. It's 2 of skinless boneless chicken breast.
2. Prepare 5 cloves of garlic.
3. You need 2 of medium sized shallots.
4. Prepare 5 tbsp of ginger paste.
5. It's 5 tbsp of turmeric powder.
6. You need 5 tbsp of Coriander powder.
7. Prepare 5 tbsp of Cumin Powder.
8. Prepare 2 tbsp of red chilli powder.
9. You need 1 tbsp of vinegar.
10. You need 4 tbsp of mustard oil/Canola oil.
11. Prepare 2 of mango, half raw (sour).
12. It's 2 of green chillies.
13. You need 2 of red chillies.
14. Prepare to taste of salt.
15. Prepare to taste of black pepper.
16. It's 1 of lemon/lime.

Create your marinade: Grind shallots and garlic, mix with all powders, ginger paste, mustard oil, tiny amount of lemon juice, vinegar, salt, pepper. Make the two chicken breasts four by halving its thickness. Pound the meat to stretch fibers. A quick mango salsa gives this easy chicken dinner recipe a tropical flavor boost.

Pan seared Chicken Breast with Mango Salsa instructions

1. Create your marinade: Grind shallots and garlic, mix with all powders, ginger paste, mustard oil, tiny amount of lemon juice, vinegar, salt, pepper..
2. Make the two chicken breasts four by halving its thickness. Pound the meat to stretch fibers. Pound with meat pounder or any heavy wine-bottle like material with pushing action..
3. Add the chicken breasts to the marinade. And let it rest for as long as you can. (Overnight is OK, but 30mins to an hour is just fine).
4. Heat cast iron pot. Make sure its very hot. Add a pinch of oil. Make sure its smoking. Carefully drop the marinated chicken breast to the pot. Cook around 6 to 8 minutes each side. You can infuse whole garlic., or rosemary branch too..
5. For salsa, cut mangoes, and cut green and red chillies in an angle, mix mango with salt, lemon juice, pepper. Transfer to serving dish. Garnish with chillies on top..
6. Serve with toasted bread, or by itself. If you have any suggestions to make this chicken more juicer, please leave me a comment !.

A generous serving of spaghetti squash rounds out the healthy meal.. I have made this recipe many times, always to rave reviews. Buy thinner chicken breast cutlets, to eliminate the need to pound the chicken. I usually skip the boiling the marinade step, and just serve the salsa on top of the chicken. I also serve this with rice that I have combined with fresh cilantro pesto.