Diced Mango Salsa with Chicken

Peel the mango and cut the flesh away from the stone in thin slices. Dice the flesh. Wash, halve and core the red pepper and the chili, removing the inner ribs. Dice the red pepper and finely chop the chili. Peel, quarter, core and dice the pear. Squeeze the lemon and mix the prepared salsa ingredients with the juice and the chopped parsley. Leave to stand for at least 20 minutes.

Season the chicken breasts with salt and pepper. Heat the clarified butter in a grill frying pan and grill the chicken breasts for 3-5 minutes each side.