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Blackened Blue Cheese Chicken with Mango-Pepper Salsa

Blackened Blue Cheese Chicken with Mango-Pepper Salsa

Yield: 4 servings.

4 Tyson® Savory Tenderpressed Breast Filets, Ready-to-Cook, Unbreaded, 5 oz.

1/2 cup mangoes, fresh, 1/4" dice
2 Tbsp. red bell peppers, fresh, 1/4" dice
2 Tbsp. yellow bell peppers, fresh, 1/4" dice
1 Tbsp. lime juice, fresh
1/2 Tbsp. green onions, fresh
1/4 tsp. parsley, fresh minced
1/8 tsp. cumin, ground
1/8 tsp. cayenne pepper, ground
1/8 tsp. salt

* * *

1/2 cup blue cheese crumbles, softened
1/4 cup butter, unsalted, softened
1/2 tsp. garlic, fresh, minced
1/4 cup Tyson® Crumbled Bacon, frozen as needed for garnish, dried Cajun spice blend and fresh cilantro sprigs

Slack chicken in cooler between 32°F and 36°F prior to use.

Combine ingredients in bowl and mix thoroughly. Cover and chill to hold.

Combine blue cheese, butter and garlic in bowl and mix thoroughly. Lightly pound each chicken breast filet to even thickness. Spread 2 Tbsp. cheese mixture over each chicken breast filet.

Roll each chicken breast filet in spice blend until well coated. Heat oiled iron skillet over high heat until very hot. Add chicken breast filets and cook for 2-3 minutes, or until entire outside surface is blackened. Transfer to oiled roasting pans. Roast in preheated conventional oven at 400°F for 10-12 minutes, or until chicken is no longer pink. (Roast smaller quantity for 6-8 minutes). Or, roast in preheated convection oven at 350°F for 8-10 minutes (4-6 minutes for smaller quantity). Remove from oven. Keep warm above 140°F.

Remove wooden pick from 1 chicken breast filet. Slice chicken into 4 medallions and fan on plate. Spoon 1/2 Tbsp. pan juices over top of chicken. Portion 2 Tbsp. mango salsa on the side. Garnish plate with 1 cilantro sprig.


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