GMA Recipe: G. Garvin's Blackened Chicken Breast With Papaya, Peach and Pineapple Over Mesclun Greens

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Blackened Chicken Breast With Papaya, Peach and Pineapple Over Mesclun Greens
From chef and author G. Garvin
October 1, 2007

Get a taste of summer anytime. Here is a Caribbean-inspired recipe that will let your taste buds take a vacation without ever leaving your home. G. Garvin is cooking on Good Morning America.

Ingredients

4 6-ounce boneless, skinless chicken breast halves

2 tablespoons olive oil

Blackening Spice

1 peeled, pitted, diced peach

1 peeled, pitted, diced plum

1 peeled, pitted, diced papaya

1/2 pineapple, peeled, cored, diced

1 teaspoon chopped fresh cilantro

1 teaspoon chopped fresh mint

1 teaspoon honey

12 ounces mesclun greens

Directions

Stir together all blackening spice ingredients. You can store extra blackening spice in an airtight container.

Rinse chicken and pat dry. Season chicken breast with Blackening Spice.

In a saute pan, heat olive oil over medium heat. Add chcken and saute for 3-4 minutes per side, or until done. Remove from pan and set aside.

For salsa, in a medium bowl, place all diced fruit, cilantro, mint, and honey. Combine thoroughly. Place mesclun greens on serving plates. Top with chicken. Top chicken with fruit salsa.

Recipe Copyright ©2007, Chef G. Garvin, "Turn up the Heat!"