4bonelessskinless chicken breasts, about 150 g each
2garlic cloveshalved
pepper
Instructies
Mix together the mango, red onion, chilli, parsley, 1 tablespoon of the oil and the lime juice in a bowl.
Set aside.
Place the chicken breasts between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet.
Rub with the cut garlic, sprinkle with pepper and drizzle with the remaining oil.
Heat a large griddle pan over a medium-high heat and cook the chicken for 3–4 minutes on each side until cooked through.
Serve with the salsa.
Notes / Tips / Wine Advice:
For chicken & mango toasts,
spread 4 slices of gluten-free wholemeal bread with 1 tablespoon gluten-free mango chutney each, then top each one with 3–4 spinach leaves, a few coriander leaves and 50 g sliced ready-cooked chicken. Sprinkle over 75 g grated Cheddar cheese and cook under a preheated grill for 3–4 minutes until bubbling and golden.Calories per serving 294