Broiled Chicken with Mango, Ginger and Cilantro
from Bon Appetit (February 1996)
Recipes with Cilantro #4
2 boneless chicken breast halves with skin
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango
1 tablespoon chopped fresh cilantro
1 tsp white wine vinegar
1 tsp lime juice
Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; saute 2 minutes. Add mango; saute until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
Place chicken on plates. Top with warm mango mixture and serve.
Notes: Paired with Tohu Marlborough Sauvignon Blanc 2003. If compared to the original recipe in the magazine, one will find that I decreased the white wine vinegar above and added the lime juice. I don't think I got my chicken pounded quite thin enough as it took an extra 4 minutes to cook through. But, in the end, it came out juicy and I found the sauce had a nice mix of flavors.Posted by Jennifer at April 17, 2005 3:31 PM