*  Exported from  MasterCook  *
 
                  GRILLED CHICKEN BREASTS WITH MANGO SALSA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Chicken breast halves,
                         -boneless
    2       T            Dark soy sauce
    2       T            Salad oil
    2       T            Honey
    2       T            Fresh, strained lime juice
      1/2   t            Salt
      1/4   t            Cayenne pepper
                         -----MANGO SALSA-----
    2                    Mangos (about 1 lb. each) **
      1/2   c            Finely diced red onion
      1/2   c            Cucumbers - see instructions
    2                    Peppers, seeded and diced
                         Juice of two limes
      1/2   t            Salt
                         -----BASIC-CAPER MAYONNAISE-----
    2                    Egg yolks
    1 1/2   T            Strained fresh lime juice
      1/4   t            SALT, HEAPING
 
   Cucumbers should be finely dice, unpeeled.-
   
   Trim the chicken breast halves of all fat and gristle and separate the
   tenderloin.  Mix soy, oil, honey, lime juice, salt, and cayenne in a
   shallow dish just large enough to hold the chicken in one close layer.
   Marinate the chicken in this mixture for 1 hour at room temperature or for
   several hours the refrigerator, turning several times.  Grill the chicken
   breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per
   side.  The chicken may also be sauteed over moderate heat in a skillet
   lightly filmed with oil.  The bottom of the skillet will darken as the
   honey caramelizes but is easily cleaned.
   
   Cut the breasts in thick slices and fan on dinner plates, placing the
   tenderloins along side.  Spoon the salsa over the top and drizzle with the
   mayonnaise.
   
   MANGO SALSA
   
   Slice the mango flesh from each side of the pit.  One half at a time, make
   an inch cut just inside the skin, then score the flesh in 3/8-inch cubes.
   Turn skin inside out and free the mango flesh with the knife. Cut the cubes
   in inch dice, reserving any mushy pieces for some other use. You should end
   up with about 1 1/2 cups. Combine mango with all remaining ingredients and
   let sit 30 minutes to blend flavor.
   
   **  Note:  1 1/2 Cups peach or papaya dice may be substituted for the
   mango.
  
 
 
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