Tex-thai Chicken Breasts -bhg July 07

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup salsa verde
• 1/4 cup unsweetened coconut milk
• 1 green onion, chopped
• 1/2 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 teaspoon green curry paste
• 1 teaspoon freshly grated gingerroot
• 1 teaspoon soy sauce
• 1 garlic clove, minced
• mango, chopped
• cucumber, chopped
• 4 boneless skinless chicken breasts

Recipe

• 1 for marinade, in a blender or food processor combine salsa, coconut milk, onion, lime peel & juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. cover, process until nearly smooth. remove 1/3 cup to drizzle; cover and chill until serving time. place chicken in large resealable bag and pour remaining marinade over chicken; seal bag and marinate 1 to 2 hours turning occasionally. drain chicken and reserve marinade.
• 2 grill chicken for 12 to 15 minutes until no longer pink turning once halfway through and brushing with reserved marinade half way through grill time.
• 3 serve with chopped mango and cucumber. drizzle with reserved 1/3 cup marinade mixture then serve.