Passover Chicken with Tomato-Mint Salsa
2 cup(s), halved (opt for small tomatoes)
1 small, cored, seeded and minced (do not touch seeds with bare hands)
Uncooked red onion(s)
½ cup(s), chopped, finely chopped
White wine vinegar
1½ tsp, or to taste
1½ pinch, freshly ground, or to taste
1 Tbsp, fresh, chopped
Uncooked boneless skinless chicken breast(s)
1 pound(s), thinly sliced into about 8 pieces
½ medium, cut into 4 wedges
- To prepare salsa: Combine tomatoes, jalapeno, onion, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; sprinkle on mint and set aside while preparing chicken.
- Sprinkle each slice of chicken breast with 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat a large heavy-bottomed ridged grill pan with cooking spray. Heat over medium-high heat for 1 minute.
- Arrange chicken in single layer on pan. Cook over medium-high heat until chicken turns white around edges, about 1 to 2 minutes. Flip and cook second side until chicken is cooked through, about 1 to 2 minutes more.
- Arrange chicken in overlapping slices on serving plate. Spoon on salsa. Garnish with lemon wedges. (Note: Thinly sliced chicken breast is available in the supermarket meat case.) Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.