Jerk chicken with mango salsa”

You can make this chicken as spicy as you like, and the mango salsa complements
the flavor beautifully.

for the mango salsa

1 1/2 cups (6 oz.) diced ripe mango
1/2 cup (4 oz.) finely chopped red onion
1/2 cup (4 oz.) chopped tomatoes
2 tbsp. freshly chopped cilantro
1 red chile, seeded and finely chopped
1 tbsp. lime juice
salt and freshly ground black pepper

for the chicken

4 boneless, skinless chicken breasts
jerk seasoning
salt and freshly ground black pepper
2 tbsp. canola oil

To make the salsa, in a medium bowl, mix together the diced mango, red onion,
chopped tomatoes, chopped cilantro, red chile, and lime juice. Season to taste with
salt and pepper. Cover and chill until needed.

Cut the chicken breasts lengthwise in half to make 2 thinner escalopes. Thoroughly
coat each one with jerk seasoning, salt, and pepper. In a large skillet, heat the
canola oil, and sauté the chicken escalopes for 4–5 minutes on each side over a
high heat. Alternatively grill outside on the barbecue. Serve hot, with the mango
salsa.

Carol Beckerman. “500 Gluten-free Dishes”. iBooks.