4 boneless skinless chicken breasts
Marinade:
1 1/4 teaspoons sesame oil
1/4 cup sherry
2 cloves garlic, minced
2 teaspoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon each dried rosemary and coriander
1/4 teaspoon Worcestershire sauce
dash hot pepper sauce
Salsa:
1 teaspoon Dijon mustard
1/4 cup cider vinegar
1/4 cup olive oil
1 cup green beans
1 mango, peeled and cubed
1 plum tomato, seeded and chopped
2 teaspoons slivered almonds
Combine marinade ingredients in a zipper lock plastic bag and add chicken. Close bag and turn the bag so that the chicken is completely coated with marinade. Refrigerate for at least 40 minutes, overnight is better. While chicken is marinating, prepare salsa by whisking together mustard, vinegar, and oil. Add remaining salsa ingredients and gently toss. Refrigerate until serving time. Remove chicken from marinade and throw out marinade. In a hot skillet coated with non stick spray, brown chicken on both sides. Cover, reduce heat to medium low and continue cooking until pink disappears and juices are clear, about 10 minutes. Slice chicken diagonally into 1/2 inch slices. Serve over rice with mango salsa on the side. Serves 4.
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