Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1/3 cup minced fresh basil1/4 cup minced fresh cilantro1 tablespoon olive oil2 teaspoons minced garlic, divided1/3 cup reduced-sodium teriyaki sauce1 tablespoon minced fresh gingerrootSALSA:1 English cucumber, chopped1 medium mango, peeled and chopped1/4 cup finely chopped red onion1 jalapeno or Fresno pepper, seeded and minced1 tablespoon minced fresh basil1 tablespoon minced fresh cilantro1 tablespoon olive oil1 tablespoon rice vinegar1 tablespoon balsamic vinegar1 teaspoon minced fresh gingerroot1 teaspoon honey
Preparation
Flatten chicken to 1/4-in. thickness. In a small bowl, combine the basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish.
Combine the teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° until a thermometer reads 170°, 35-40 minutes. Discard toothpicks.
Meanwhile, combine the salsa ingredients. Cut chicken into slices; serve with salsa.
