Mango-Pineapple Salsa

Sandy and I recently had a version of this at a restaurant, and I was inspired to give it a shot! This can be as hot as you want it to be, depending upon how many jalapenos you want to use in it. I use about 3 medium for what I call "PG-13" heat. If you want "R" rated salsa, add more!

This goes well with chips, grilled chicken, or with grilled fish.

As always, let me know what you think of this recipe!



2 large mangoes, ripe, but still firm, peeled
1 pineapple. peeled and cored
1 large red bell pepper, seeded
1 medium red onion, peeled
3-4 jalapeno peppers, seeded and minced
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice

Directions:

1. Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.
2. Combine all ingredients in a large bowl.
3. Cover and refrigerate for several hours before serving.

Parmesan Chicken

This is what my wonderful wife, Sandy wanted me to cook as part of her recent birthday celebration. I have it with grilled or steamed veggies, but pasta works, too.

Let me know what you think! When you fix it, go to my Facebook page, upload a photo of it, and post a comment.

Enjoy!

Parmesan Chicken

4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 extra large eggs

1 tablespoon water

1 ¼ cups Italian seasoned dry bread crumbs

½ cup grated Parmesan cheese

Unsalted butter

Olive oil

Pound the chicken breasts until they are ¼” thick. I use a meat mallet and wax paper.

Combine the flour, salt, and pepper on a large dinner plate. In a medium size bowl, beat the eggs with 1 tablespoon of water. On another plate, combine the bread crumbs and ½ cup grated Parmesan.

Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg wash and dredge both sides in the bread crumb/Parmesan cheese mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook breasts on medium-low heat until cooked throughout. I usually cook two at a time in the pan.

Add oil as needed, allow to reheat, and then continue cooking.

Serve hot and enjoy!