Ingredients

• 1 ½ lb boneless chicken cutlets
• 2 teaspoons garlic salt
• 2 tablespoons butter
• ¼ cup fresh prediced red onions
• 4 thin slices Swiss cheese

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with garlic salt (wash hands).
2. Place butter in pan, then add chicken (wash hands); cook 4 minutes. Flip chicken over, add onions, and cook 4–5 more minutes and until chicken is 165°F.
3. Top chicken with cheese slices. Cover and cook 1 more minute or until cheese melts. Serve with Tropical Salsa.

Ingredients

• 2 tablespoons fresh cilantro, finely chopped
• 1 lime, for juice
• ⅓ cup jalapeño pepper jelly
• 1 papaya
• 1 mango
• 1 cup fresh pineapple chunks
• 1 avocado

Steps

1. Chop cilantro; place in large bowl. Squeeze lime for juice (1 ½ tablespoons) into bowl; stir in pepper jelly until well blended.
2. Cut fruit into bite-size pieces, in order listed; add to bowl.
Papaya: Cut in half lengthwise; remove seeds and peel. Cut up one fourth of papaya (2 cups). Reserve remainder for another use.

Mango: Cut mango away from pit. Remove peel; cut fruit (1 cup).
Pineapple: Cut, as needed.
Avocado: Cut into quarters; remove peel and cut fruit (1 ⅛ cups).
3. Gently stir to coat ingredients; chill until ready to serve. (Makes 8 servings.)