Ingredients
- 6 broiler-fryer chicken breast
- 3/4 c pineapple (fresh)
- 1 c roma tomato
- 4 oz green (diced)
- 1/2 c green onion
- 2 tb butter
- 2 tb cilantro
- 1 tb lemon juice
- 2 ts ginger root
- 3/8 ts salt
Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6.