A combination of mango, raspberries, cilantro and pepper adds a taste of the islands to this chicken recipe.
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2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
4 (4-ounce) boneless skinless chicken breasts
1 tablespoon Land O Lakes® Butter
1/3 cup chopped red bell pepper
1 whole (1/4 cup) jalapeño pepper, chopped
1 tablespoon sliced green onion
1 tablespoon chopped fresh cilantro
1/2 teaspoon freshly grated lime zest
1 medium (1 cup) mango, peeled, cubed
1/2 cup fresh raspberries
2 tablespoons firmly packed brown sugar
2 cups hot cooked rice
Melt 2 tablespoons butter in 10-inch skillet until sizzling; stir in garlic. Add chicken. Cook over medium heat, turning once, 12-15 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with a fork. Remove chicken; keep warm.
Melt 1 tablespoon butter in same skillet until sizzling; add bell pepper, jalapeño pepper, green onion, cilantro and lime zest. Cook over medium-low heat 2-3 minutes or until vegetables are crisply tender . Add mango and brown sugar. Continue cooking, stirring occasionally, 2-3 minutes or until heated through. Just before serving, add raspberries; heat 1 minute.
To serve, spoon rice onto large serving platter. Top with chicken and salsa. Garnish with fresh cilantro leaves, if desired.
For quicker cooking, pound chicken breasts between sheets of waxed paper to 1/4-inch thickness.