Ingredients Weight Measure
Chicken breasts, boneless, skinless 18 ea.


Ingredients Weight Measure
Tomatillos, peeled and pureed 3 cups
Garlic, fresh, chopped 1/3 cup
Vinegar 1/4 cup
Vegetable oil 1/4 cup
TABASCO® brand Green JalapeƱo Pepper Sauce 4 Tbsp.
Salt and Pepper to taste

Pico de Gallo

Ingredients Weight Measure
Tomatillos, blanched, shocked, peeled, medium diced 3-1/4 cups
Mangoes, peeled, medium diced 2-1/4 cups
Pineapple, peeled, medium diced 2 cups
Cilantro, finely chopped 1 cup
TABASCO® brand Seasoned Salt 1 tsp.
TABASCO® brand Original Red Sauce 4 Tbsp.
Shallots 1 cup
Salt and Pepper to taste


Ingredients Weight Measure
Tomatillos, pureed 1 cup
TABASCO® brand Original Red Sauce 1/4 cup


  1. Cut chicken breasts into approximately 1"x1" medallions.
  2. For the Marinade, combine all ingredients. Put marinade in a hotel pan, and add the chicken medallions, coating them. Marinate for 4 hours (up to 24 hours)in refrigerator, occasionally turning the medallions to keep them coated.
  3. In a large bowl, combine tomatillos, mangoes, pineapple and cilantro(reserve one-fourth of cilantro for garnish); toss. Sprinkle the TABASCO® Seasoned Salt, shallots, TABASCO® Original Red Sauce, salt and pepper over the Pico de Gallo. Toss the ingredients, making sure to get the seasonings well distributed.
  4. To serve, grill medallions, and assemble approximately 5-1/2 oz. on a plate in a donut shape. Pile the Pico de Gallo in the center and sprinkle with the reserved cilantro. Place four dime-sized portions of the tomatillo puree on the plate around the medallions. Make an indentation in the center of the puree and fill with a drop or two of TABASCO® Original Red Sauce.

Yield: 18 servings