1/2 Each Red Onion, finely chopped
2 Tbsp Fresh Cilantro leaves, chopped
1 small cucumber or Jicama, peeled and diced (about 1 cup)
1/2 Each Green Pepper, minced
1 Each Red Chili or Jalapeno Pepper, seeded & chopped
3 Tbsp fresh lime juice
Salt & Pepper (to taste)
4 Each Boneless and Skinless Chicken Breasts
1 Each Egg
1/4 Cup Milk
1 Cup Dried Bread Crumbs
1/4 Cup Olive Oil
1 Sprig Fresh Cilantro, for garnish
- TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green pepper and red chili pepper. Put aside until serving time.
- Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Coat chicken breasts in the egg/milk mixture and roll in the bread crumbs. Chill for 1/2 hour.
- Sauté the chicken breasts in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. garnish with cilantro leaves.