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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pan seared chicken breast with mango salsa. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing. Pour salsa over sliced chicken breast and serve.
Pan seared Chicken Breast with Mango Salsa is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pan seared Chicken Breast with Mango Salsa is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have pan seared chicken breast with mango salsa using 16 ingredients and 6 steps. Here is how you cook that.
Active ingredients of Pan seared Chicken Breast with Mango Salsa:
- Take 2 skinless boneless chicken breast
- Get 5 cloves garlic
- Make ready 2 medium sized shallots
- Make ready 5 tbsp ginger paste
- Prepare 5 tbsp turmeric powder
- Take 5 tbsp Coriander powder
- Get 5 tbsp Cumin Powder
- Prepare 2 tbsp red chilli powder
- Make ready 1 tbsp vinegar
- Make ready 4 tbsp mustard oil/Canola oil
- Prepare 2 mango, half raw (sour)
- Make ready 2 green chillies
- Take 2 red chillies
- Prepare to taste salt
- Take to taste black pepper
- Prepare 1 lemon/lime
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. When the squash is done, use a fork to scrape it from the shell into a medium bowl.
Guide To Make Pan seared Chicken Breast with Mango Salsa:
- 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. Pound with meat pounder or any heavy wine-bottle like material with pushing action.
- 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)
- 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.
- 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.
- Serve with toasted bread, or by itself. If you have any suggestions to make this chicken more juicer, please leave me a comment !
Serve the squash with the chicken, topped with almonds and the mango salsa. Season the chicken breasts on both sides with salt and pepper. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste. While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
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