Here's my newest recipe: Chicken with Fresh Cherry Salsa
Serves 4
Instead of chicken, you could spoon this family-friendly salsa over pork chops or baked tofu, or serve it with tortilla chips in place of standard tomato salsa. Stir in chopped jalapeƱos, if you like.
Ingredients
FYI: This recipe made WAY more salsa than was needed for 4 chicken breasts. If you want extra to have for the next day or for another recipe then stick to the original amounts, if not, use my amounts is red.
1/2 cup chopped white onion
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons chopped fresh cilantro
3/4 cup whole wheat breadcrumbs You can not find these at Kroger, so I used plain breadcrumbs, or you could make your own.
4 (5-ounce) boneless, skinless chicken cutlets
2 tablespoons extra-virgin olive oil
Method
Put cherries, onion, tomato, 1/4 teaspoon salt and 1/4 teaspoon pepper into a food processor and pulse to make a chunky salsa. (Or, finely chop all of the ingredients and toss together in a bowl.) Stir in cilantro and set aside.
Put breadcrumbs into a wide, shallow dish. Season chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, dredge in breadcrumbs to coat, shake off and discard any excess crumbs and transfer coated cutlets to a large plate.
Heat oil in a large skillet over medium high heat. Working in two batches, if needed, arrange chicken in skillet in a single layer and cook, flipping once, until cooked through and golden brown, 6 to 8 minutes. Transfer to plates and spoon salsa over the top. If you are rushing things because your STARVING, like me, and you crank the heat up in order heat the oil up faster, MAKE SURE you turn the heat back down or the chicken will burn! Luckily, mine only burned a little, although the pictures make it look worse than it really was.
Finished product: See below...
Nutrition
Per serving (about 8oz/240g-wt.): 320 calories (100 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 530mg sodium, 24g total carbohydrate (4g dietary fiber, 10g sugar), 32g protein
http://www.wholefoodsmarket.com/recipes/2714
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