Source: LCBO Recipe
Region: Indian
Rating: 9/10
Chili Pesto
¼ cup chopped fresh mint
3 tbsp vegetable oil
2 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp lemon juice
1 tbsp mild Indian curry paste
1 tsp chopped jalapeno pepper
Chicken
2 tbsp chopped ginger
4 boneless chicken breasts, skin on
salt and freshly ground pepper
Onion-Tomato Salsa
2 tomatoes, chopped
½ red onion, chopped
1 tbsp lemon juice
2 tbsp chopped mint
1
Preheat oven to 425°F.
2
Combine mint, oil, garlic, ginger, lemon juice, curry paste and jalapeno in a bowl or food processor to make the chili pesto.
3
Brush the chili pesto over the chicken and skin, and brush inside where there is a natural opening between the filet and the breast. Season with salt and pepper.
4
Place chicken breasts in a shallow pan or skillet and bake for 20 to 25 minutes, basting occasionally or until juices run clear and skin is crisp. Remove from oven and rest 5 minutes.
5
Mix together tomatoes, onions, lemon juice and mint for the salsa.
6
Cut breasts into 1/2-inch slices and surround with salsa.
Ingredients
Chili Pesto
¼ cup chopped fresh mint
3 tbsp vegetable oil
2 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp lemon juice
1 tbsp mild Indian curry paste
1 tsp chopped jalapeno pepper
Chicken
2 tbsp chopped ginger
4 boneless chicken breasts, skin on
salt and freshly ground pepper
Onion-Tomato Salsa
2 tomatoes, chopped
½ red onion, chopped
1 tbsp lemon juice
2 tbsp chopped mint