6 chicken breast halves, skinless and boneless
2 tablespoons chopped cilantro
2 teaspoons minced ginger root
3/8 teaspoon salt, divided
1 cup diced Roma tomato, seeded
3/4 cup diced fresh pineapple
1/2 cup sliced green onion
1 can (4 oz.) diced green chiles, drained
1 tablespoon lemon juice
2 tablespoons butter
1. Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside.
2. In frypan, place butter and melt over medium-heat. Add chicken and sprinkle with remaining 1/4 teaspoon 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.
3. Arrange chicken on serving platter and spoon pineapple salsa over chicken.
4. Garnish with cilantro sprigs.
Yield: makes 6 servings.
Courtesy of National Chicken Council.