- 4 skinless, boneless chicken breasts
- salt and freshly ground
- black pepper
- olive oil, for drizzling
For the Thai mango salsa
- 1 mango (about 250g), peeled, stone removed and flesh cut into 1cm (½") dice
- 2 spring onions, trimmed and chopped
- 50 g salted peanuts, roughly chopped
- 1 tblsp chopped mint
- 1 tblsp chopped coriander
- 0.25 red chilli, deseeded and finely chopped
- 1 tblsp lime juice
- 1 tblsp fish sauce (nam pla)
- 1 tblsp caster sugar
- Place all the ingredients for the salsa in a bowl and mix together, then set aside.
- To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like a book. Season each breast with salt and pepper on both sides and drizzle with just enough olive oil to coat it.
- Place a frying pan or griddle pan on a high heat and allow it to get hot, then add the chicken breasts and cook for about 2 minutes on each side or until the chicken is opaque all the way through. Remove from the pan and serve with the salsa and boiled rice or noodles.
- Variation: Pan-fried chicken with watermelon and mint salsa:
- Prepare and cook the chicken as above but serving it instead with a salsa made from mixing together 200g watermelon, peeled and cut into 1cm (½") dice, 1 tablespoon of lime juice, 1 tablespoon of chopped mint and 50g pine nuts (having toasted these first in a dry frying pan).