The chicken was prepared simply. I hammered it relatively thin and seasoned it on both sides with S&P. After drizzled olive oil over it, my husband grilled it.
The chicken wasn't marinated because I wanted to serve it with some pear salsa on top. I love making fruit salsas - the possibilities and combinations are endless. The recipe for tonight's was:
1/2 bosc pear, finely diced
1/2 anjou pear, finely diced
1 small jalapeno pepper, minced (kept 1/2 the seeds to maintain some heat)
1/4 large shallot, minced
Juice from one lime
S&P to taste
It's great if you can allow the salsa to sit and come together for at least an hour before eating.
This whole meal took only about 1/2 hour to pull together and it was healthy and delicious!
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