Roasted Chicken Breasts With Mango-Pepper Salsa
INGREDIENTS
4 chicken breast halves, skin removed
2 Tbsp. olive oil
1 Tbsp. chopped fresh rosemary
2 large garlic cloves, minced
1/3 cup dry white wine
Salt and pepper
Salsa:
2 cups diced mango, fresh or frozen
1 cup chopped green or red bell pepper
1/2 cup chopped green onions
1 small green or red jalapeño, seeded and finely chopped (optional)
1/4 cup chopped fresh cilantro, plus whole sprigs for garnish
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
Salt and pepper
PREPARATION
Preheat your oven to 375º F. Wash chicken breasts and pat dry. Rub with olive oil, sprinkle with rosemary and minced garlic, and arrange in a large roasting pan. Season with salt and pepper. Pour wine into the bottom of the pan. Cover the chicken with foil, and bake for 30 to 35 minutes or until juices run clear when a knife is inserted.
While the chicken is cooking, combine the salsa ingredients in a small bowl. Season to taste with salt and pepper.
Once chicken juices run clear, remove the foil from the chicken and broil for 3 to 5 minutes, or until brown. Transfer the chicken breasts to four individual plates, and spoon salsa over each portion. Garnish with extra cilantro sprigs, and serve hot.
