New Menu Coriander Chicken with Mango Salsa

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Coriander Chicken with Mango Salsa

"A first rate dish to try each time. Whitefish may be substituted for fowl if you do not care for hen."

Ingredients :

1 skinless, boneless bird breast
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground coriander seed
2 tablespoons extra virgin olive oil
1 mango - peeled, seeded, and chopped
1 orange, peeled and chopped
1/three pink onion, chopped
1 pink chile pepper, seeded and chopped
1 tablespoon chopped sparkling cilantro
half teaspoon black pepper

Instructions :

Prep : 30M	Cook : 2M	Ready in : 45M

Sprinkle chook breast with salt and 1 teaspoon black pepper; set aside for 10 mins. Evenly coat with ground coriander.
Heat the olive oil in a skillet over medium warmness. Cook the bird breast, browning nicely on both facets until not pink within the center. Remove from warmth, permit breast to cool earlier than reducing.
In a bowl, blend together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chook breast and serve.

Notes :

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