By Chef Mark Shoopman of Lutheran Hillside Village.
4 each Six ounce boneless and skinless chicken breasts
cup Extra virgin olive oil
2 each Cloves of fresh garlic, minced
1-1/2 teaspoons Oregano
1 tablespoon Rosemary
1 teaspoon Black pepper, freshly ground
1 tablespoon Fresh chives, minced
1 teaspoon Dry mustard
1 teaspoon Spanish paprika
1 teaspoon Sea salt
Mango Salsa - Recipe follows.
* Mix all the ingredients with exception of the salsa together and set aside until ready to use.
1 cup Fresh mango, peeled, seeded and finely diced
1 cup Sweet red pepper, finely diced
cup Red onion, finely diced
1 teaspoon Jalapeno pepper, seeded and finely diced
1 tablespoon Cilantro, chopped
1-1/2 tablespoon Brown sugar
cup Rice wine vinegar
each Fresh Lime, hand squeezed
Step 1 - Combine the mango, red pepper, onion, jalapeno and cilantro in a non-metallic bowl and set aside.
Step 2 - Whisk together the brown sugar and rice wine vinegar and pour over the mango mixture. Gently fold the salsa together and squeeze the juice of the fresh lime over the salsa. Cover and chill until ready to use.
Step 1 - Gently rinse and dry the chicken breasts completely. Rub all the surfaces of the chicken with the seasoned rub and allow them to rest for 5 - 10 minutes for the seasonings to meld.
Step 2 - Heat your grill to medium-high heat and place your chicken breast onto the grill. Grill uncovered for approximately 4 minutes each side turning as needed until reaching an internal temperature of 165 degrees F. If baking in the oven, bake at 350 degrees F for 30-45 minutes or until reaching an internal temperature of 165degrees F.
Place the chicken breasts on heated serving plates and lovingly spoon the mango salsa across the top and center of the chicken to allow the fantastic contrast of the rubbed and grilled chicken and colorful salsa. Serve with your favorite sides and enjoy!