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| Blackened Chicken | |||||
| Ingredients: | |||||
| 1 lb | Boneless, Skinless Chicken Breast | ||||
| 1 tsp | Blackening Seasoning | ||||
| 1 tbs | Olive Oil | ||||
| 1 peeled, diced | Peach | ||||
| 1 peeled, diced | Plum | ||||
| 1 peeled, diced | Papaya | ||||
| 1 peeled, diced | Pineapple | ||||
| 2 oz | Chopped Cilantro | ||||
| a pinch | Fresh Mint | ||||
| 1 tbs | Shallots | ||||
| 1 tbs | Honey | ||||
| a pinch | Parsley | ||||
| a pinch | Salt | ||||
| a pinch | Pepper | ||||
| 6 oz | Mesclun Greens | ||||
| a dash | Balsamic Vinegar | ||||
| Directions: | |||||
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1. Rinse chicken breast and pat dry.
2. Season chicken breast with blackening seasoning. 3. Preheat saut� pan and add olive oil. 4. Saut� chicken breast 3 to 4 minutes to a side or until done. Remove from pan and place on side. 5. Place all diced fruit, cilantro and mint into a mixing bowl and combine thoroughly. 6. Next add shallots, honey and parsley and continue to mix. 7. A pinch of salt and pepper and a dash of balsamic vinegar. 8. Slice chicken and arrange on plate top with mesclun greens and fruit mixture. Chicken and Broc with Brown Rice |
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