Grilled Pounded Chicken With Tomatillo And Mango Salsa

Directions

1. To roast the tomatillos: Preheat the oven to 450 degrees. Wash tomatillos with the husks on. Transfer to an ovenproof pan or possibly dish large sufficient so which they don't overlap. Place on the lower rack of the oven and cook till tender, stirring often, about 10 to 15 min. Remove and cold. Peel off the husks and rinse the tomatillos if sticky. Dice finely.
2. To prepare the salsa: In a medium bowl, combine the tomatillos, mangoes, lime juice, extra virgin olive oil and cilantro. Season with salt and jalapeno pepper to taste. Chill till ready to serve.
3. Preheat the grill. Lay a large piece of plastic wrap on the countertop. Rub a few drops of cool water across the surface of one chicken breast. Loosely fold the plastic wrap over the chicken. Lb. with a meat mallet till it is about 1/4-inch thick. Repeat with the remaining chicken breasts. Chill till ready to cook.
4. Season the chicken with salt, pepper and cumin. Rub the surface of each chicken breast with a few drops of extra virgin olive oil. Sear on the grill, about 3 min. Turn over and cook till the desired degree of doneness is reached, about 2 or possibly 3 min, depending on the heat of your grill.
5. Meanwhile, in a nonstick skillet, heat the remaining extra virgin olive oil over high heat. Add in the zucchini and peppers, cooking till warm and just tender, about 3 or possibly 4 min. Season with salt and pepper. Toss with half of the chives.
6. Divide and mound into the center of hot individual serving plates. Place the chicken breast atop the vegetables. Drizzle the salsa around the chicken and place a small mound atop the chicken. Sprinkle with the remaining chives. Garnish with herbs of choice.
7. This recipe yields 4 servings.