basil chicken spirals with mango salsa
Chicken
Basil Chicken Spirals with Mango Salsa
I love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppers—as well as honey and onions when I can— at my local farmers market. All those ingredients give this dish a punch of flavor.
Ingredients
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1/3 cup minced fresh basil
- 1/4 cup minced fresh cilantro
- 1 tablespoon olive oil
- 2 teaspoons minced garlic, divided
- 1/3 cup reduced-sodium teriyaki sauce
- 1 tablespoon minced fresh gingerroot
- 1 english cucumber, chopped
- 1 medium mango, peeled and chopped
- 1/4 cup finely chopped red onion
- 1 jalapeno or fresno pepper, seeded and minced
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon honey
Directions
- Flatten chicken to 1/4-in. thickness. In a small bowl, combine basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish.
- Combine teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° until a thermometer reads 170°, 35-40 minutes. Discard toothpicks.
- Meanwhile, combine salsa ingredients. Cut chicken into slices; serve with salsa.
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