Mango salsa chicken recipe food network4/14/2024 ![]() Place chicken on the grill and cook for 4-6 minutes per side, depending on thickness. Heat the grill to medium heat and brush with oil to prevent sticking. ![]() Once cooked, squeeze lemon juice on the cutlets and serve immediately with the mango salsa. Combine all ingredients for the mango salsa and then mix well so that the flavors are evenly distributed. While cooking, press the cutlet down with a non-stick food-flipper to ensure they get crispy. Heat olive oil in a skillet and cook the cutlets for about 5 minutes on each side, or until fully cooked. Make sure the filet is completely coated with flour, egg and crumbs respectively, in each step. First dip the chicken in the flour, then the egg, and then the bread crumbs. Another with the flour, flavored with salt, pepper, garlic powder, onion powder and cumin powder. One with the egg, lightly beaten with a teaspoon of water. Several sheets of any plastic food wrapīutterfly the chicken, then wrap it in a plastic food wrap, place on your chopping board, and pound the chicken flat with the back of the skillet, pushing out, from the middle and sides of the filet.2 cups flavored bread crumbs – any you prefer.Mix all the above ingredients together and set aside in a bowl to allow the flavors to assimilate. Team Cajun chicken breasts with vibrant mango salsa to create a complete mid-week meal. The recipe from her website is slightly different from the one in the book, but I have noticed that you can spin the recipe around as you like and it’ll still have tons of flavor and character. Shred and serve on tacos, in quesadillas, on rice, on a salad, or wherever you like See post above for freezer directions. Cook on low for 4-5 hours or until chicken reaches an internal temperature of 165 degrees F. Needless to say, I had a hard time photographing the final dish as I couldn’t wait to dig in a gobble it all up quickly. Place all ingredients in a 3-4 quart slow cooker and stir until evenly distributed. I also skipped the Parmigiano Reggiano in the breading, and instead used garlic-flavored breading. I love the combination of sweet, sour and spicy flavors and added some lemon juice and a pinch of chili powder to the sweet mango and tomato ‘salsa’. Honestly, the funnest part was pounding the chicken flat □ The dish was incredibly easy to put together. However, I wanted to amp up the spice level on the entire dish just a teensie bit and made a few modifications in RR’s original recipe to suit my taste. A quick check in the fridge and pantry told me I had all the ingredients I needed. Honestly, the Raw Tropical sauce with mango appealed to me the most. I had seen a show of hers where she taught us how to butterfly and then pound a chicken filet flat. So last week, when it was scorching here in the Twin Cities, and I really wasn’t in the mood for Indian food, I decided to leaf through my favorite cook-book ‘Rachael Ray’s Big Orange Book’ while sipping on some ice-tea. She is so easy to relate to, and has an knack for packing tons of flavor and nutrition into recipes that I think anyone can easily replicate. Something tells me I wouldn’t have liked the show as much if it wasn’t hosted by RR. Like anyone who loves food, I was hooked! The one show I took an immediate liking to was 30 Minute Meals by Rachael Ray. My biggest educator was the Food Network. When I first came to the US, I knew little about Indian cooking, and even lesser about how Americans prepare their meals everyday.
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