Blackened Chicken Mango Salsa Recipes

BLACKENED CHICKEN AND MANGO SALSA WITH GARLIC ZUCCHINI

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Roast the Red Bell Pepper Stem and halve red bell pepper. Remove seeds.Place peppers, cut side down, on prepared baking sheet and drizzle with 2 tsp. olive oil.Roast in hot oven until skins begin to blister, 10-15 minutes.Transfer peppers to mixing bowl and cover with plastic wrap. Set aside, 10 minutes. Reserve baking sheet.While peppers roast, prepare ingredients. 2 Prepare the Ingredients Trim zucchini ends and halve lengthwise. Cut each half into 3 wedges.Coarsely chop cilantro (no need to stem).Finely chop mango. If mango is frozen, rinse under cold water before chopping.Peel and mince shallot.Mince garlic.Pat chicken breasts dry, and season both sides with seasoned salt. 3 Cook the Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.Transfer chicken, seared side up, to baking sheet used to roast peppers. Wipe pan clean and reserve.Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook zucchini. 4 Cook the Zucchini Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini and a pinch of salt to hot pan and cook undisturbed, 10 minutes, stirring once halfway through.Add garlic and stir occasionally until aromatic, 1-2 minutes.Sprinkle with cilantro. Remove from burner. 5 Make Salsa and Finish Dish Using your hands, carefully peel skins off of roasted red peppers. Finely chop. Don't worry if you have trouble removing all the skin. The great flavor will remain the same.Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, red bell peppers, shallot, and a pinch of salt to hot pan and stir occasionally until shallot is tender, 1-2 minutes.Stir in mango and ginger and cook until warmed through, 30-60 seconds.Remove from burner and stir in red wine vinegar.Plate dish as pictured on front of card, topping chicken with salsa. Bon appétit!

BLACKENED CHICKEN + MANGO SALSA

Steps:

• Preheat the oven to 375°F/190°C
• Dry chicken breasts with a paper towel and rub with olive oil all over, liberally sprinkle with Badass Blackened Seasoning and gently pat to make sure the seasoning properly adheres to the chicken. Place the breasts on a plate and allow them to sit for 5 minutes to allow the seasoning to bond to the chicken breasts.
• Meanwhile, heat the cast iron pan over a high flame, then toss in the butter...
• Add the Blackened Seasoned Chicken breast side down and allow it to brown for approximately 5 minutes. If the pan becomes too hot and smells like the chicken may be burning then reduce the heat as needed. You need high heat to properly blacken the chicken. (You'll see I'm cooking one at a time, to give them room to brown and not steam).
• Check to make sure the breasts are browned and flip to the other side to brown. If you are browning in stages, then move the browned breast to a plate and finish blackening the rest of your chicken.
• Return the chicken to the pan (if needed) and place into the preheated oven, bake for 35-45 minutes until you reach an internal temperature of 160°F/71°C. Depending on the size of the breasts adjust the cooking time accordingly. Remove from the oven and allow to rest for 5 minutes.
• You can debone the chicken if desired, plate and spoon Fresh Mango Salsa over the top and serve with a side of rice if desired.

MANGO SALSA CHICKEN

Steps:

• TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
• Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
• Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA

Steps:

• For the Salsa (yields about 3 cups):.
• Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
• In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
• Meanwhile, peel and dice kiwi and mango.
• Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
• Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
• For the Quesadillas:.
• Place blackening seasoning in a shallow dish.
• Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
• Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
• In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
• Stir in basil and honey and cook for 5 more minutes.
• Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
• Slice chicken into small pieces and mix with onions.
• To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
• Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
• When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
• Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.

BLACKENED CHICKEN & MANGO SALSA

Steps:

• Dice mango, peppers, onion, and cilantro.
• Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
• Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
• Grill chicken on both sides until no longer pink.
• Serve with mango salsa.