I completely made this dish up from bits and pieces of information I have heard about from different sources. I had a craving for mango salsa and happened to have an ataulfo mango on hand (which I think is the best for doing salsa as it is soft and very sweet when ripe).
I have heard about marinating chicken in buttermilk, yogurt and even milk. I had some yogurt that I needed to use up so I thought lets try using it on the chicken breasts.
The salsa was a mix of whatever I thought would work and low and behold it did!
Here is what I did…
Ingredients for chicken – feeds 2
2 Boneless skinless chicken breast (1 per person)
3/4 – 1 cup of yogurt (enough to really marinate the chicken in – should leave to marinate for at least 4 hours – I did it for less as I didn’t have 4 hours before dinner 🙂 )
1/2 cup of italian seasoned bread crumbs
Ingredients for salsa
1 ataulfo mango diced or chopped into small pieces
1/2 red pepper finely chopped
Handfull of fresh cilantro chopped
1 green onion chopped
1 tbsp of rice vinegar (you can adjust the amount along with the next two ingredients – sugar and salt – to taste)
1 tbsp sugar (see note above)
Pinch of salt
Marinate chicken in yogurt for at least 4 hours. Take out and lightly bread with crumbs and then sauté till lightly browned. Put pan in oven to finish cooking for 20 minutes (depending on oven) at 350 degrees.
For the salsa – combine all fruit and vegetable ingredients in a bowl and taste – add condiments bit by bit as needed till you get your desired taste.