Chicken Breasts with Fruit Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day. Ingredients:
1 tablespoon canola oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons butter |
3/4 cup pineapple tidbits, drained |
1/2 cup quartered fresh strawberries |
1 kiwifruit, peeled, quartered and sliced |
1/4 cup chopped red onion |
1 jalapeno pepper, seeded and chopped |
1 teaspoon cornstarch |
1/4 cup orange juice |
Directions:
1. In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
2. In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove chicken to serving platter; keep warm.
3. Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken. Yield: 4 servings.
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