Paillards are boneless pieces of meat pounded thin for quick cooking- great anytime but especially on a hot summer day.
Serves 4
Ingredients:
½ cup mango, finely diced
¼ cup red bell pepper, finely diced
¼ cup red onion, finely diced
¼ cup poblano chile, seeded and finely diced
2 tablespoons minced cilantro
1 ½ tablespoons cilantro, minced
Juice from one lime
¼ teaspoon cinnamon
Kosher salt and fresh ground black pepper to taste
Four 6-ounce chicken breasts, skinless, boneless, pounded 1/3 inch thick
1 tablespoon cooking oil
Instructions:
For the salsa: In a medium bowl, combine mango, bell pepper, onion, poblano, cilantro, lime juice and cinnamon. Season with salt and pepper and let stand for 30 minutes. Season the chicken on both sides with salt and pepper. Heat oil in large skillet and cook chicken over high heat until browned on that side, turn and cook until done, about 2 minutes. Transfer the chicken to a plate and top with the salsa.
Serve with my Butter Almond Green Beans
Wine Suggestion: Try a Viognier, a light, refreshing white wine.