Serves: 4
Total Calories: 592

4 boneless skinless chicken breast halves
2 tablespoons canola oil
MARINADE
1/2 cup canola oil
2 cloves garlic chopped
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon white pepper
SALSA DE MANIGUA
1/2 cup mango juice
1/4 cup white vinegar
1/4 cup olive oil
1 scallion cut into thin strips
1 mango medium dice
1 avocado medium dice
salt to taste
fresh watercress to garnish

In a nonreactive bowl, blend marinade ingredients and then add chicken, coating well. Marinate overnight in the refrigerator.

For the salsa, blend the mango juice, vinegar, oil, and scallion. Fold in mango and avocado, taking care not to break the dices. Season to taste with salt and set aside until ready to use.

In a large, heavy skillet, heat 2 tablespoons canola oil over medium-high heat. Remove chicken from marinade and sauté until cooked through and golden brown, about 4–5 minutes on each side, or until the internal temperature reaches 160 degrees. To serve, place chicken breasts on a dinner plate, spoon salsa over top, and garnish with watercress.

Nutritional Facts:

Serves: 4
Total Calories: 592
Calories from Fat: 455

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash