Chile-Rubbed Chicken with Fresh Pineapple Salsa
Uncooked boneless skinless chicken breast(s)
500 gm, four 115 g (4 oz) thinly sliced cutlets
2 tsp(s), ancho variety
¼ tsp(s), or less to taste
8 oz, peeled and diced
Sweet red pepper(s)
1 medium, seeded and diced
2 tbsp(s), chopped
⅛ pinch, freshly ground, or to taste
½ medium, cut into 4 wedges
- Rub the chicken with the chile powder and the 1.25 ml (¼ tsp) salt. Heat the oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm.
- Meanwhile, combine the pineapple, bell pepper, chutney, cilantro, the remaining 0.5 ml (1⁄8 tsp) salt, and the ground pepper in a small bowl.
- Serve the chicken with the salsa and the lime wedges. Yields about 3 ounces chicken per serving.