Ingredients

6 broiler-fryer chicken breast halves, skinned and boned
2 Tbsp. cilantro, chopped
2 tsp. ginger root, minced
3/8 tsp. salt, divided
1 C. roma tomato, seeded
3/4 C. fresh pineapple, diced
1/2 C. green onion, sliced
4-oz. can diced green chilies, drained
1 Tbsp. lemon juice
2 Tbsp. butter

Cooking Instructions

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp. salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining salt. Saute, turning, for about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook for about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)