1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce
4 boneless, skinless chicken breasts
1 large mango, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 tablespoons sea salt
4 white-corn tortillas
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable
plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango,
avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and
marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken
from oven, place each breast on a plate and top with 1/4 of salsa.
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