Monterey Grilled Chicken with Kiwi-Papaya Salsa

Enjoy grilled chicken with a fruit based salsa – a distinctive dinner. Ready in 30 minutes!

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Servings 4

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

SALSA

: 1medium papaya, peeled, seeded, coarsely chopped

2: kiwi fruit, peeled, coarsely chopped

1: teaspoon chopped fresh cilantro

1/4: teaspoon crushed red pepper flakes

1: teaspoon fresh lime juice

CHICKEN

4: boneless, skinless chicken breast halves

1: tablespoon oil

1/4: teaspoon paprika

1/4: teaspoon pepper

2: oz. (4 slices) Monterey Jack cheese

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Directions

1 Heat grill. In small bowl, combine all salsa ingredients; toss gently to combine.
2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush both sides of chicken with oil. Sprinkle one side with paprika and pepper.
3 When ready to grill, place chicken, seasoned side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes, or until chicken is fork-tender and juices run clear, turning once. Top chicken with cheese; cook an additional 30 to 60 seconds, or until cheese is melted. Serve with salsa.

EXPERT TIPS

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Expert Tips

To broil, place chicken on broiler pan and broil 4 to 6 inches from heat using times provided above as a guide.

To ripen a green papaya, place it in a paper bag and allow it to sit at room temperature. It's ripe when it has turned golden yellow and yields slightly to pressure.

To cut 4 grams fat per serving, eliminate the cheese.

Complete the meal with warmed pita bread and a pasta salad. Offer meringue cookies with tea or coffee for dessert.