- 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
- 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.
Reviews for Crumb-Coated Chicken & Blackberry Salsa
"I am a Taste of Home Volunteer Field Editor. I enjoy testing recipes! I made the blackberry salsa to use up the large quantity of wild blackberries in our back yard. Due to a gluten intolerance in the family, I served it with grilled chicken breasts instead of the crumb coated chicken. It is superb! My husband couldn't get enough of it! Will be making this time and time again."
"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"
"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."