Serve: 4
Cooking time:
1hr 15min
Ingredients:
4 skinless boneless chicken breasts
1 tbsp olive oil
2 tbsp fish sauce
juice of 1/2 lime
salt and black pepper
fresh mint to garnish, and lime wedges
to serve
Salsa
1/2 red capsicum, deseeded
and quartered
1 mango
1 small red chili, deseeded and
finely chopped
1 tbsp olive oil
juice of 1/2 lime
1 tbsp each chopped fresh
coriander and mint
Method:
1 Place the chicken breasts betweenCling Wrap and pound with a rolling pin to flatten them slightly. Unwrap and place in a non-metallic dish. Combine the oil, fish sauce, lime juice, and seasoning and pour over the chicken. Cover and leave to marinate in the refridgerator for 1 hour.
2 Meanwhile, make the salsa. Preheat the broiler to high. Broil the pepper for 10 minutes, cool, then peel off the skin and dice. Peel the mango, cut the flesh away from the stone, and chop. Combine the chopped mango, pepper, chili, oil, lime juice, and herbs in a bowl and season. Cover and refrigerate.
3 Heat a ridged cast-iron griddle pan over a medium to high heat. Wipe with the marinade, using a folded piece of paper towel. Alternatively, heat 1 teaspoon of the marinade in an electric fry pan. Add the chicken and fry for 35 minutes on each side, until cooked through (you may have to do this in batches). Serve with the salsa, garnished with mint and lime.
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