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

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

411 calories: 1 each, 13g fat (3g saturated fat), 175mg cholesterol, 150mg sodium, 37g carbohydrate (17g sugars, 3g fiber), 35g protein .


  1. In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
  2. 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.
  3. 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.
Originally published as Crumb-Coated Chicken & Blackberry Salsa in Cooking for 2 Summer 2009, p31

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Reviewed Jul. 11, 2012

"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 Jul. 11, 2012

"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 Aug. 4, 2009

"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."

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