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G. Garvin 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!"





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