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Chicken Breasts with Fruit Salsa

 Chicken Breasts with Fruit Salsa
Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 3/4 cup pineapple tidbits, drained
  • 1/2 cup quartered fresh strawberries
  • 1 kiwifruit, peeled, quartered and sliced
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice


  • In a small bowl, combine the oil, salt, pepper and garlic. Spread
  • over one side of each chicken breast.
  • In a large skillet, saute chicken seasoned side down in butter for
  • 4-6 minutes on each side or until a meat thermometer reads 170°.
  • Remove chicken to serving platter; keep warm.
  • Meanwhile, for salsa, in a small bowl, combine the fruit, onion and
  • pepper; set aside. Combine cornstarch and juice until smooth;

2 of 2

Chicken Breasts with Fruit Salsa (continued)

Directions (continued)

  • gradually stir into skillet. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Remove from the heat; pour over fruit
  • mixture and gently toss to coat. Serve with chicken. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 164 calories, 10 g fat (4 g saturated fat), 31 mg cholesterol, 223 mg sodium, 13 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.