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Chicken Breasts with Fruit Salsa Recipe

Chicken Breasts with Fruit Salsa Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
  • 2. 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.
  • 3. Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.