2 tbsp dried parsley
1 tsp onion powder
1/2 tsp cayenne powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
4 (1 lb total) boneless, skinless chicken breast halves
2 tbsp olive or canola oil
1 container (8-oz) mango or citrus salsa
2 tbsp chopped fresh cilantro
In a resealable plastic bag combine the parsley, onion powder, cayenne pepper, salt, and pepper; shake to mix. Add the chicken to the bag, be sure to seal, and shake well to coat overall.
Heat the oil in a large cast iron skillet over medium-high heat and add the chicken. Cook until the juices run clear when the chicken is pierced with fork tines. Should take about 7 to 8 minutes per side.
Top with the salsa and sprinkle with cilantro before serving.
Yield: 4 servings
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