If you've never paired strawberries with meat, then expect to be pleasantly surprised. Succulent strawberries and mango are enhanced with aromatic anise seed in this simple yet flavorful salsa. The fruits' sweetness contrasts pleasingly with the savory grilled chicken breasts. You could also make this dish with grilled pork chops.
Makes 4 servings
Chicken:
1 1/2 pounds skinless, boneless chicken breast halves (4 pieces about 6 ounces each)
Salt and pepper
2 teaspoons olive oil
Salsa:
1 tablespoon butter
1 cup sweet onion, such as Vidalia, finely chopped
1 teaspoon anise seed
1 cup diced mango
2 cups chopped strawberries
Salt and freshly ground back pepper, to taste
Brush chicken halves with olive oil, and season with salt and pepper. Let stand for about 10 minutes.
Meanwhile for the salsa, melt butter in a large skillet over medium heat. Saute the onion for 3 to 4 minutes, or until slightly softened and browned. Stir in the anise seed and diced mango, cooking for 2 minutes more. Add strawberries and cook 1 to 2 minutes, until slightly softened. Season with salt and pepper. Remove from heat.
Grill chicken over medium-high heat for 6 to 7 minutes per side, or until crisp on the outside and cooked through. Spoon salsa evenly among the 4 pieces of chicken. Serve immediately.
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