CARIBBEAN GRILLED CHICKEN WITH FIRECRACKER FRUIT SALSA
yield: 12 servings
Ingredients
Weight
Measure
Chicken breasts, 6-8 oz. each
12 ea.
TABASCO® brand Habanero Sauce
3 Tbsp.
TABASCO® brand Garlic Pepper Sauce
3 Tbsp.
Coconut oil
6 Tbsp.
Flour
1 cup
Mango, whole
1 ea.
Papaya, small
1/2 ea.
Strawberries, fresh
1 pt.
Parsley, fresh, chopped
3 Tbsp.
Poppy seeds
2 Tbsp.
Sugar
1 tsp.
Chiles, crushed
1 tsp.
Oranges, separated into wedges
2 ea.
Method
1
Brush chicken breasts with TABASCO® Habanero Sauce and TABASCO® Garlic Pepper Sauce; leave refrigerated for at least 1 hour.
2
Place oil in frying pan and heat to 350°F. Dredge chicken in flour; lightly pan-fry until golden in color. Place chicken breasts in a roasting pan; bake for 15-20 minutes at 325°F.
3
Peel mango and papaya; dice into small cubes. In a bowl, mix strawberries, mangoes, papayas, parsley, poppy seeds, sugar and chiles.
4
Top chicken breast with the fruit salsa and orange wedges.
