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Baked Chicken Breasts with Mango-Pomegranate Salsa

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Baked Chicken Breasts with Mango-Pomegranate Salsa

I have no idea how it got to be February already. I feel like I blinked and now Valentine’s Day is just a few days away!

Thanks to our crazy-crazy schedules, G & I need to work Thursday night. So we’ll be together on Valentine’s Day, but in front of our respective computers. Not so very romantic.

Instead, we decided to celebrate on Saturday and take a whole day together. Which is really exciting and gives me a couple of extra days to prepare. Because, as you know, I celebrate with food, I’ve put together a feast of a menu that I thought I’d share with you, one dish at a time.

Let’s begin with the main event! Well, main course anyway.

Valentine's Menu

 

The salsa should be made first since it needs to sit for a while to let the juices and flavors combine.

Mango-Pomegranate Salsa

Ingredients

1/2 large mango, peeled and diced

1/2 pomegranate, seeded

1/4 medium red onion, diced

1/2 large jalapeño, seeded and minced

juice of 1/2 lime

2 T fresh cilantro, minced

2 vine tomatoes, seeded and diced

dash of salt

pepper to taste

Directions

First, put your pomegranate seeds in a large bowl and, using the back of a spoon, crush them lightly. You don’t want to crush all of them, just 1/4 – 1/2 of the seeds popped and juiced. Be careful during this step because pomegranate juice stains like nothing else.

To this same bowl, add all your other ingredients and stir to combine, squeezing the lime over the top. Set aside.

Mango Salsa

Baked Chicken Breasts

Ingredients

2 chicken breast halves (boneless & skinless), tenderized

2 T olive oil

dash of paprika

salt & pepper to taste

Directions

Preheat oven to 350F.

First, tenderize your chicken breasts. If you don’t have a meat tenderizer, use a heavy bowl. Flatten chicken to a uniform 1/2″ thickness.

Combine olive oil and paprika in a baking dish large enough to fit your chicken with room to spare. Dredge your breasts through the mixture and then liberally salt & pepper each side of the breasts.

Bake for 10 minutes, then flip. Add a few generous scoops of the mango-pomegranate salsa on top of the chicken.

Put Salsa on Chicken

Bake for another 10 – 15 minutes, or until chicken is cooked through.

Serve topped with remaining mango-pomegranate salsa!

Finshed Chicken

Tomorrow: appetizer & cocktail

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About kaitlin

I am a coffee addict, music lover, book devourer, and heat seeker, living, writing & cooking in beautiful, foggy San Francisco, CA.

One response »

  1. Pingback: Valentine’s Day Stay-In Date Menu « Life's Little Mischiefs

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