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    Grilled Chicken Breasts w/Fruit Salsa


    Source of Recipe


    net

    List of Ingredients




    Grilled Chicken Breasts w/Fruit Salsa

    Plan ahead… salsa must chill at least 1 hour
    Yield: 4 servings

    For Fruit Salsa:
    - 2 cans (8 ounces each) crushed
    pineapple, packed in juice, drained
    - 1 mango, peeled and cubed
    - 1/2 papaya, peeled and cubed
    - 2 tablespoons rice vinegar
    - 1 tablespoon finely minced cilantro
    - 1 tablespoon minced red pepper


    - 2 whole chicken breasts, boned, skinned, halved (10 ounces meat each)
    - 2 teaspoons olive oil

    For Garnish:

    - kiwi slices

    In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.

    Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.

    To serve: Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with a kiwi slice.

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    Recipe
 

 

 

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