Granny's Breasts with Pineapple Salsa
6 broiler-fryer chicken breast halves, skinned and boned
2 tbsp cilantro, chopped
2 tsp ginger root, minced
3/8 tsp salt, divided
1 cup roma tomato, seeded
3/4 cup fresh pineapple, diced
1/2 cup green onion, sliced
1 4 oz can diced green chilies, drained
1 tbsp lemon juice
2 tbsp butter
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.
Flow with whatever is happening and let your mind be free. Stay
centered by accepting whatever you are doing. This is the ultimate.
- Chuang Tzu