Instructions: To roast the tomatillos: Preheat the oven to 450 degrees. Wash tomatillos with the husks on. Transfer to an ovenproof pan or dish large enough so that they do not overlap. Place on the lower rack of the oven and cook until tender, stirring often, about 10 to 15 minutes. Remove and cool. Peel off the husks and rinse the tomatillos if sticky. Dice finely.

To prepare the salsa: In a medium bowl, combine the tomatillos, mangoes, lime juice, olive oil and cilantro. Season with salt and jalapeno pepper to taste. Refrigerate until ready to serve.

Preheat the grill. Lay a large piece of plastic wrap on the countertop. Rub a few drops of cold water across the surface of one chicken breast. Loosely fold the plastic wrap over the chicken. Pound with a meat mallet until it is about 1/4-inch thick. Repeat with the remaining chicken breasts. Refrigerate until ready to cook.

Season the chicken with salt, pepper and cumin. Rub the surface of each chicken breast with a few drops of olive oil. Sear on the grill, about 3 minutes. Turn over and cook until the desired degree of doneness is reached, about 2 or 3 minutes, depending on the heat of your grill.

Meanwhile, in a nonstick skillet, heat the remaining olive oil over high heat. Add the zucchini and peppers, cooking until hot and just tender, about 3 or 4 minutes. Season with salt and pepper. Toss with half of the chives.

Divide and mound into the center of warm individual serving plates. Place the chicken breast atop the vegetables. Drizzle the salsa around the chicken and place a small mound atop the chicken. Sprinkle with the remaining chives. Garnish with herbs of choice.

This recipe yields 4 servings.

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