Sautéed chicken breasts with plum salsa
0
Points®
Total time: 28 min • Prep: 16 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Great in the summer and fall when plums are at their best, this is a simple and gorgeous chicken dish that is ready to serve in under 30 minutes and pairs well with some mixed greens. If the weather permits, try grilling your chicken instead of pan searing for an al fresco dinner or lunch. This beautiful and brightly flavored salsa can be made with fresh apricots, peaches, or nectarines instead of plums and go great with pork tenderloin and seared varieties of white fish such as grouper or tilapia as well. If jalapeno is too hot for your guests, substitute some green bell pepper.
Ingredients
Plum
4 item(s), medium, red and/or purple, pitted and chopped
Red onion
¼ cup(s), sliced, finely chopped
Yellow bell pepper
¼ cup(s), chopped, seeded, finely chopped
Jalapeño pepper
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Cilantro
2 Tbsp, fresh and finely chopped
Sunflower oil
1 tsp
Unseasoned rice vinegar
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Uncooked skinless boneless chicken breast
1 pound(s), 4 (1⁄4-pound) halves, trimmed of all visible fat
Instructions
1
To make the salsa, combine the plums, onion, bell pepper, jalapeño, cilantro, oil, vinegar, 1⁄8 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a medium bowl; set aside.
2
Sprinkle the chicken with the remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Spray a large nonstick skillet with canola oil nonstick spray and set over medium heat. Add the chicken and cook, turning once, until cooked through, 10–12 minutes. Serve with the plum salsa. Yields 1 piece chicken with 2⁄3 cup salsa per serving.
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