Pan Fried Chicken with Pineapple Salsa

Ingredients for Pineapple Salsa:

Pineapple 250 gm

Corn 1 cup

Spring onion chopped 2

Salted peanut chopped 50 gm

Mint leaves chopped 1 tbsp

Coriander leaves chopped 1 tbsp

Chili powder ¼ tsp

Lemon juice 1 tbsp

Pineapple juice 4 tbsp

Sugar 1 tbsp

Milk 2 tbsp

Ingredients for Chicken: 

Boneless chicken breast 2

Soya sauce 4 tbsp

Chili sauce 2 tbsp

Butter 2 tbsp

Salt to taste

Black pepper to taste

Method:

For the salsa: 

all the ingredients for the salsa in a bowl and mix together, then set aside.

For the chicken: 

Carefully cut each breast almost in half lengthways, then open out the two halves like a book. 

Season each breast with salt and pepper on both sides.

Place a frying pan on a high heat and allow it to get hot, then add 2 tbsp butter and oil.

Place the chicken breasts piece and cook for about 2 minutes with soya and chili sauce on each side or until the chicken is opaque all the way through. 

Remove from the pan and serve with the salsa and boiled rice or noodles.

Pan Fried Chicken with Pineapple Salsa by Zonash Saleem