Remove the skin from the chicken breasts and slice them in half horizontally. Score or pierce the chicken pieces with a knife.

Marinate with black pepper, oyster sauce, sugar, sesame oil, and salt. Mix well and let it marinate for at least 30 minutes, or overnight for better flavor.

Grill until cooked. Claire uses a convection oven at 350°F (175°C) for 20 minutes, then flip and grill for another 5 minutes.

While the chicken is grilling, prepare the salsa. Dice the mango, coarsely chop the cilantro and shallots, and set aside. (In the picture, Claire used parsley instead of cilantro because she ran out. Cilantro gives a more fragrant aroma.)

Dice the green apple. Claire uses the Granny Smith variety.

Dice the tomato similarly. Choose a red one and only use the flesh, not the seeds. You can also use red bell pepper if you prefer.

Combine the mango, apple, cilantro, chopped shallots, and tomato in a bowl. Squeeze the juice of 1 lime and add a pinch of salt to enhance the fruit flavors. Gently mix together. Taste for a balance of sweet and sour with the aroma of cilantro and lime. Set aside.

Serve with the prepared chicken steak. The slightly salty and spicy black pepper chicken pairs well with the sweet and sour, refreshing fruit salsa. Enjoy your meal!