Pretty sure we did not buy fresh herbs for this one. It can get expensive for some that we don't plan to use again soon. Also, I'm not a fan of thyme so I wasn't about to drop extra dough on fresh thyme that we would use once.
We liked this recipe. It made us get out of our comfort zone a little. I don't think I've ever cooked with mango and I rarely cook with allspice. It's good to branch out sometimes!
- 2 tsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 1 tsp coarse kosher salt
- 1/2 tsp sugar
- 1/8 tsp ground allspice
- 1/8 tsp cayenne
- 4 boneless, skinless chicken breast halves (about 1.5 lbs)
- 1 large mango, peeled, pitted, cut into 1/2 inch chunks
- 1 small banana, cut into 1/2 inch chunks
- 1 small red pepper, trimmed, seeded and finely chopped
- 2 scallions, thinly sliced
- 1/4 cup fresh lime juice
- 2 Tbsp honey
In a small bowl, stir together the oregano, thyme, salt, sugar, allspice and cayenne. Rub the mixture into the chicken, cover and refrigerate 30 minutes.
Meanwhile, in a large bowl, stir together the mango, banana, red pepper, scallions, lime juice and honey. Cover and refrigerate.
Heat a 9 1/2 inch grill pan over medium heat. Grill the chicken until cooked through, turning the chicken several times as it cooks, about 5 minutes per side. Transfer the chicken to 4 dinner plates, top each serving with a spoonful of the salsa and serve.
Serves 4
Total Time: 20 minutes (plus marinating)
Recipe from Autograph Celebrity Cookbook - Robert Loggia
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