Blackened Chicken Breast with Champagne® Mango Black Bean Salsa

Blackened Chicken Breast with Champagne® Mango Black Bean Salsa

Ingredients:

  • 2 boneless skinless chicken breasts
  • Juice of 1/2 lemon
  • One tsp ground garlic
  • Two oz white wine
  • Two tbs olive oil for salsa
  • Olive oil as needed for sauteé
  • Two tbs Paul Prudhomme Cajon Magic or other spice blend
  • Two Champagne® mangos, skinned, seeded and diced
  • One seven-ounce can of black beans, drained
  • Six sprigs of cilantro, washed and chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Two tbs chopped red onion
  • One Roma tomato, diced

Instructions:

Serves 2

Chicken
Dredge one side of chicken breasts in spices. In a hot skillet, with very little oil, cook till blackened on spiced side. Remove and place in baking dish. Pour wine over chicken and bake in oven at 375° for eight minutes.

Salsa
In a stainless steel bowl, mix mango, beans, tomato, onion, cilantro, seasonings, olive oil and lemon juice together. Adjust seasoning to taste. Refrigerate till serving.

To serve, place chicken on two plates and spread salsa over chicken breasts.

This recipe was created for the Champagne® mango by Chef Wayne Elias of Mark's Restaurant in West Hollywood, Calif. After graduating with a culinary degree from the Rhode Island School of Design, Chef Wayne spent more than 20 years in the culinary field before becoming a co-owner of Mark's. Prior to Marks, he was executive chef at the Faculty Club at the University of California, a private club with a staff of 15, two restaurants, 10 private dining rooms and a catering operation. Since Wayne came to Mark's, the restaurant has been highly reviewed by Los Angeles Magazine and other publications, including being named one of the 10 Best Restaurants in Los Angeles for 1998 by Buzz Magazine.

« View more Entrees