SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA

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Southwestern Chicken with Mango-Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 chicken breast halves, bone-in
3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
1 tablespoon ground cumin
1/2 teaspoon cayenne
8 ounces frozen peach slices, diced small
8 ounces frozen mango chunks, diced small
1 jalapeno, finely chopped
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 (1.25-ounce) packets original chili seasoning
3 tablespoons granulated garlic
1 tablespoon kosher salt
1 tablespoon salt-free all-purpose seasoning
2 tablespoons sugar

Steps:

  • Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
  • Rinse and pat dry chicken breast; set aside.
  • In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
  • For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
  • Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
  • Serve chicken hot with salsa.
  • Combine all ingredients. Store in air-tight container in cool dry place or freezer.

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