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Ingredients: 1/8 Pinch(s) salt 2 olive oil 1/8 black pepper 4 boneless, skinless chicken, breasts 1/4 juice from salsa Directions: Trim any excess fat from the chicken. Rinse under cold water and pat dry with paper towel. Place in a shallow glass dish with olive oil and the juice from the salsa. Turn chicken thoroughly several times to coat. Season the breasts with salt and pepper. Cook on the barbeque grill at approx. 375F. Turn frequently while basting with the remainder of the marinade. Cook until juices run clear. Serve with fresh salsa.
Mango and Pineapple Salsa 1/4 Pinch(s) salt 1/4 lemon juice 1/8 black pepper 2 vinegar, rice 1 red, split, seeds removed jalepenos 1 diced onion, red 2 lime juice 1/2 sugar, white granulated 1/4 fresh, chopped cilantro 1/2 peeled and diced mango 1 peeled, cored and diced pineapple, fresh 1/2 peeled, seeded and diced cucumber, english 2 fresh, chopped mint Directions: Mix all ingredients together and marinate in the refrigerator for one hour.
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