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Chicken with Mango and Papaya Salsa

 Chicken with Mango and Papaya Salsa
Chicken with an island twist, topped with papaya and mango salsa. Brought to you by dLife®
4 ServingsPrep: 10 min. Cook: 10 min.

Ingredients

  • 1-1/2 tablespoons fennel seed
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoons paprika
  • 1/2 teaspoons ground cayenne (red pepper)
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoons salt
  • 8 ounces fresh plum tomatoes, diced, about 1 cup
  • 1 fresh mango, diced
  • 1 papaya, diced
  • 1 tablespoon chopped cilantro
  • 1 teaspoon fresh lime juice
  • 4 boneless skinless chicken breasts
  • 1 tablespoon canola oil

Directions

  • Place fennel seeds in a heavy duty zipper plastic bag. Seal, and
  • crush seeds using a rolling pin or meat mallet.
  • In large skillet, toast fennel seeds, cumin, coriander, paprika and
  • cayenne over medium heat, stirring constantly for 2 minutes (do not
  • allow to burn). Remove from heat and stir in sugar and salt.
  • In bowl, mix 1 teaspoon spice mixture, tomato, mango, papaya,

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Chicken with Mango and Papaya Salsa (continued)

Directions (continued)

  • cilantro and lime juice. Stir. Set salsa aside.
  • Flatten each chicken breast to 1/4-inch using a rolling pin or meat
  • mallet.
  • Sprinkle chicken with remaining spice mixture.
  • In large skillet, heat oil over medium. Add chicken and saute 4
  • minutes per side or until done.
  • Top with fruit salsa and serve.
Nutritional Facts: 1 serving equals 254 calories, 6 g fat (1 g saturated fat), 231 mg sodium, 23 g carbohydrate, 27 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/4 fruit, 3/4 fat, 1/4 vegetable.