Grilled Pounded Chicken With Tomatillo And Mango Salsa
recipe by: the detroit free press 
serving size: 4 
categories: poultry, main dish, grilling, chicken 
4   boneless skinless chicken breast halves
  salt ; to taste
  freshlyground black pepper ; to taste
1 Tbsp  ground cumin
2 Tbsp  olive oil ; divided
2 medium  zucchini ; julienned
2   red bell peppers ; stemmed, cored,
  and julienned
1/2 cup  snipped fresh chives
4 sprig  herbs of choice ; for garnish
  roasted tomatillo and mango salsa === ~~
10 medium  tomatillos
2   ripe mangoes ; peeled, seeded,
  and diced
2 Tbsp  fresh lime juice
3 Tbsp  virgin olive oil
1/2 cup  fresh cilantro leaves
  salt ; to taste
1   jalapeo pepper ; roasted, peeled,
  and diced
to roast the tomatillos: preheat the oven to 450 degrees. wash 
tomatillos with the husks on. transfer to an ovenproof pan or dish 
large enough so that they do not overlap. place on the lower rack of 
the oven and cook until tender, stirring often, about 10 to 15 
minutes. remove and cool. peel off the husks and rinse the 
tomatillos if sticky. dice finely. 
to prepare the salsa: in a medium bowl, combine the tomatillos, 
mangoes, lime juice, olive oil and cilantro. season with salt and 
jalapeņo pepper to taste. refrigerate until ready to serve. 
preheat the grill. lay a large piece of plastic wrap on the 
countertop. rub a few drops of cold water across the surface of one 
chicken breast. loosely fold the plastic wrap over the chicken. 
pound with a meat mallet until it is about 1/4-inch thick. repeat 
with the remaining chicken breasts. refrigerate until ready to cook. 
season the chicken with salt, pepper and cumin. rub the surface of 
each chicken breast with a few drops of olive oil. sear on the grill, 
about 3 minutes. turn over and cook until the desired degree of 
doneness is reached, about 2 or 3 minutes, depending on the heat of 
your grill. 
meanwhile, in a nonstick skillet, heat the remaining olive oil over 
high heat. add the zucchini and peppers, cooking until hot and just 
tender, about 3 or 4 minutes. season with salt and pepper. toss with 
half of the chives. 
divide and mound into the center of warm individual serving plates. 
place the chicken breast atop the vegetables. drizzle the salsa 
around the chicken and place a small mound atop the chicken. sprinkle 
with the remaining chives. garnish with herbs of choice. 
this recipe yields 4 servings. 
nutritional information: 488 calories (44% from fat), 24 grams fat 
(4 grams sat. fat), 33 grams carbohydrate, 39 grams protein, 94 mg 
sodium, 96 mg cholesterol, 74 mg calcium, 7 grams fiber. 
formatted by joe comiskey - 
(ID: 1913) Mirror: Sun, Jul 24, 2005

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