6 chicken breast halves -- boneless
2 tablespoon dark soy sauce
2 tablespoon salad oil
2 tablespoon honey
2 tablespoon fresh -- strained lime juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
-----mango salsa-----
2 mangos** -- (about 1 lb. each)
1/2 cup finely diced red onion
1/2 cup cucumbers - see instructions
2 peppers -- seeded and diced
two limes -- juice of
1/2 teaspoon salt
-----basic-caper mayonnaise-----
2 egg yolks
1-1/2 tablespoon strained fresh lime juice
1/4 teaspoon salt -- heaping
Instructions:
Cucumbers should be finely dice, unpeeled.- Trim the chicken breast
halves of all fat and gristle and separate the tenderloin. Mix soy,
oil, honey, lime juice, salt, and cayenne in a shallow dish just large
enough to hold the chicken in one close layer. Marinate the chicken
in this mixture for 1 hour at room temperature or for several hours
the refrigerator, turning several times. Grill the chicken breasts
for 3 to 4 minutes per side, the tenderloins about 2 minutes per side.
The chicken may also be sauté‚ed over moderate heat in a skillet lightly
filmed with oil. The bottom of the skillet will darken as the honey
caramelizes but is easily cleaned. Cut the breasts in thick slices
and fan on dinner plates, placing the tenderloins along side. Spoon
the salsa over the top and drizzle with the mayonnaise. MANGO SALSA
Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in 3/8-inch
cubes. Turn skin inside out and free the mango flesh with the knife.
Cut the cubes in inch dice, reserving any mushy pieces for some other
use. You should end up with about 1 1/2 cups. Combine mango with all
remaining ingredients and let sit 30 minutes to blend flavor. ** Note:
1 1/2 Cups peach or papaya dice may be substituted for the mango.
