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Crumb-Coated Chicken & Blackberry Salsa

 Crumb-Coated Chicken & Blackberry Salsa
Maple lends a sweet touch to blackberry salsa. The easy recipe is also great paired with fish. —Tammy Thomas, Morrisville, Vermont
2 ServingsPrep/Total Time: 25 min.

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 King Arthur Unbleached 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

2 of 2

Crumb-Coated Chicken & Blackberry Salsa (continued)

Directions (continued)

  • minutes on each side or until no longer pink. Serve with salsa.
  • Yield: 2 servings.
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.