Grilled Chicken Breasts with Fruit Salsa Fruit Salsa 2 cans (8 oz. each) crushed pineapple, packed in juice, drained 1 mango, peeled and cubed 1/2 papaya, peeled and cubed 2 tablespoons rice vinegar 1 tablespoon finely minced cilantro 1 tablespoon minced red pepper 2 whole chicken breasts, boned, skinned, halved (10 oz. meat each) 1 teaspoon olive oil Garnish kiwi slices Makes 4 Servings, About 4 oz. Each In a medium bowl, combine salsa ingredients. Cover and refrigerate for at least 1 hour. Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil chicken about 7 minutes per side or until no pink remains. To serve: Place fruit salsa on a plate, using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice. Exchanges: 4 Very lean meat; 2 Fruit; 1 Fat Total Calories Per Serving 305; Calories from fat 54; Total fat 6g; Saturated fat 2; Cholesterol 85mg; Sodium 79mg; Carbohydrate 30g; Dietary fiber 3g; sugars 25g; Protein 32g
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