Better Eating

Sautéed Spicy Chicken Breasts with Fresh Mango Salsa

Yields 4 servings


4 boneless chicken breasts, lightly pounded

4 ounces smoked bacon

1 garlic clove, minced

8 ounces baby spinach, washed and rinsed

4 ounces soft goat cheese

1 tablespoon olive oil

½ teaspoon cayenne pepper

2 teaspoons salt

Freshly ground pepper

3 tablespoons canola oil

Mango Salsa 

2 fresh mangoes, finely chopped

1 red pepper, small dice

½ medium red onion, small dice

3 tablespoons fresh cilantro, leaves only, finely chopped

1 tablespoon sherry vinegar

1 tablespoon lime juice

Salt and pepper to taste


Preheat oven to 375ºF

  1. Mix all ingredients for the mango salsa in a bowl, cover and place in the refrigerator until ready to use.
  1. Place bacon in skillet and fry at medium heat until crisp. Place on paper towels and proceed to chop in small bits. Set aside.
  1. Remove all but one tablespoon of fat from the skillet and sauté the garlic and spinach. Set aside to cool.
  1. In a bowl, combine the spinach mix with the goat cheese and 1 tablespoon olive oil. Add bacon.
  1. Into the thickest part of each chicken breast cut a 3-inch pocket. Stuff with the spinach-cheese mixture. Close with a toothpick.
  1. Mix the cayenne pepper, salt and pepper. Season each breast with the mixture. You may cover and refrigerate for one hour or up to a day ahead.
  1. Heat a large oven proof skillet at medium high, add canola oil and once it is hot, place the chicken breasts and sauté 4-5 minutes until golden brown. Turnover and cook 3-4 minutes.
  1. Transfer to oven and roast for 10-12 minutes or until a meat thermometer registers 165ºF. Remove from oven and keep warm until ready to serve.

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