Chile-rubbed chicken with fresh pineapple salsa
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz thinly sliced cutlets
2 tsp, ancho variety
¼ tsp, or less to taste
8 oz, peeled and diced
Sweet red pepper(s)
1 medium, seeded and diced
2 Tbsp, chopped
⅛ tsp, freshly ground, or to taste
½ medium, cut into 4 wedges
- Rub the chicken with the chile powder and the 1⁄4 teaspoon 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 1⁄8 teaspoon 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.