Ingredients
1
cup chopped peeled mango
2
teaspoons finely chopped fresh mint leaves
1
teaspoon grated lime peel
2
teaspoons lime juice
1
teaspoon finely chopped jalapeño chile
4
boneless skinless chicken breasts (1 1/4 lb)
1
teaspoon ground cumin
1/2
teaspoon salt
1
tablespoon canola oil
Fresh mint leaves, if desired
Preparation
In small bowl, mix mango, chopped mint, lime peel, lime juice and chile. Refrigerate until serving time.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix cumin and salt; rub mixture evenly over chicken.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until no longer pink in center.
Serve chicken with mango salsa. Garnish with mint leaves.
