Serves: 4
Chipotle Chicken Ingredients:
- 4 boneless skinless chicken breast about 4 oz. each
- 1 1/4 teaspoons kosher salt, and fresh ground black pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoon dry chipotle
- 1/3 of a cup white cooking wine
- 1/3 of a cup of olive oil
Instructions:
In a blender combine the chipotle, cooking wine, and olive oil. Marinate the chicken with the chipotle mix, marinated at least 2 hours. Remove the chicken from the marinade, season with salt and pepper.
Skillet Method:
Preheat a large skillet or griddle over medium-high heat and spray with oil. Place the chicken in the skillet and cook for about 6 minutes per side or until browned on the outside and the inside reaches an internal temperature of 165 degrees F. Serve with the habanero mango salsa
Habanero Mango Salsa Ingredients:
- 1 cup of fresh mango (diced)
- ½ cup cilantro (finely chopped, loosely packed)
- ⅓ cup roasted red bell pepper (diced)
- ⅓ cup yellow bell pepper (diced)
- ⅓ cup red onion (finely diced)
- 1 habanero pepper (extra finely diced) — Be careful to wash hands thoroughly after touching the habanero peppers as they are very hot.
- 1 large fresh lime (juiced)
- ¼ teaspoon salt
- 3 teaspoons olive oil
Instructions:
Habanero Mango Salsa
In small dish, combine mango, cilantro, lime juice, red onion, habanero pepper, bell peppers, olive oil, and salt until well combined. Add additional salt to taste if preferred.