Monterey Grilled Chicken with Kiwi-Papaya Salsa

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 1 Heat grill. In small bowl, combine all salsa ingredients; toss gently to combine.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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