Title: Chicken with Pineapple Salsa
Categories: Mexican Condiment Poultry
Yield: 6 Servings

6		Broiler-fryer chicken breast halves,skinned and boned
2	tb	Cilantro,chopped
2	ts	Ginger root,minced
3/8	ts	Salt,divided
1	c	Roma tomato,seeded
3/4	c	Fresh pineapple,diced
1/2	c	Green onion,sliced
1		4 oz can diced green chilies,drained
1	tb	Lemon juice
2	tb	Butter

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.

Serves 6.

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