Chicken Paillards with arugula and Tropical Salsa
 
 
Ingredients
  • 1 pound boneless, skinless chicken cutlets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • fresh ground pepper
  • Tropical Salsa:
  • ½ red onion, minced
  • 3 tablespoons lime juice
  • 1 mango, peeled, pitted, and diced into ½ inch cubes
  • ½ papaya, peeled, seeded and diced into ½ inch cubes
  • 1 avocado, peeled, pitted and diced into ½ inch cubes
  • ¼ cup chopped cilantro
  • fresh groud pepper
Instructions
  1. Lay the chicken pieces on a piece of parchment paper. Lay another piece of paper over and gently pound with a mallet until pieces are about ½ inch thick. Season with salt and pepper and set aside.
  2. Meanwhile, make the salsa by mixing all the ingredients together in a medium bowl.
  3. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken pieces and sear each side until golden brown, about 3 minutes per side.
  4. Remove to platter and top with salsa.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/05/11/chicken-paillards-tropical-salsa/