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Crumb-Coated Chicken & Blackberry Salsa Recipe

Crumb-Coated Chicken & Blackberry Salsa Recipe photo by Taste of Home

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Maple lends a sweet touch to blackberry salsa. The easy recipe is also great paired with fish. —Tammy Thomas, Morrisville, Vermont

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Crumb-Coated Chicken & Blackberry Salsa Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

1/2 cup fresh blackberries
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons chopped red onion
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup panko (Japanese) bread crumbs
1 tablespoon olive oil

Directions

In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, egg and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in egg, then coat with crumbs.
In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 chicken breast half with 1/3 cup salsa equals 411 calories, 13 g fat (3 g saturated fat), 175 mg cholesterol, 150 mg sodium, 37 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Crumb-Coated Chicken & Blackberry Salsa in Cooking for 2 Summer 2009, p31

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Crumb-Coated Chicken & Blackberry Salsa

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Reviewed on Jul. 11, 2012 by Hautemom

Delicious! I loved it. I seasoned the chicken with Mrs. Dash citrus seasoning. I seasoned the flour with Mrs Dash table blend and the panko crumbs with Mrs Dash chicken seasoning.

Reviewed on Jul. 11, 2012 by golliwog

After using the blackberries l substituted Kiwi Fruit was not as sweet but just as wonderful! The kiwi version was also great with pork Chops

Reviewed on Aug. 04, 2009 by mdsutton1

I have to admit, I was skeptical about using blackberries for the salsa at first. But they tasted wonderful with the balsamic vinegar and the maple syrup. I will definitely make this again.