Chicken Pinwheels topped with Mango Salsa and served with Sauteed Asparagus Spears and Bacon crumbles

  1. In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften.
  2. Remove from the heat and allow to cool while you prepare the chicken.
  3. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened.
  4. Place the sauteed vegetables in the center and roll the breast around them.
  5. Secure closed with a toothpick, if necessary.
  6. Heat a large saute pan over medium heat.
  7. Add enough oil to lightly coat the bottom of the pan and heat.
  8. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
  9. A viewer, who may not be a professional cook, provided this recipe.
  10. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  11. 1 mango, diced
  12. 4 cloves garlic, minced
  13. 1 tablespoon lime juice
  14. 1 red onion, diced
  15. 1 teaspoon salt
  16. 1 teaspoon corn syrup
  17. Combine the mango, garlic, and the red onion and place in a medium-sized bowl.
  18. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine.
  19. Serve the salsa over the sauteed chicken.
  20. Sauteed Asparagus with Bacon Crumbles:
  21. 6 bacon strips
  22. 1 bunch asparagus spears
  23. 1 clove garlic, minced
  24. Olive oil, for sauteing
  25. In a medium saute pan, cook the bacon until it is crisp.
  26. Drain and crumble the pieces into a bowl.
  27. In a separate pan, saute asparagus with garlic until the asparagus is tender.
  28. Add crumbled bacon on top of the spears.

red pepper, green pepper, garlic, thyme, rosemary, chicken breasts, olive oil, mango

Taken from www.foodnetwork.com/recipes/chicken-pinwheels-topped-with-mango-salsa-and-served-with-sauteed-asparagus-spears-and-bacon-crumbles-recipe.html (may not work)

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