Chicken Breasts with Fruit Salsa Recipe

5 1 2
Chicken Breasts with Fruit Salsa Recipe
Chicken Breasts with Fruit Salsa Recipe photo by Taste of Home
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Chicken Breasts with Fruit Salsa Recipe

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5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic cloves, minced
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons butter or margarine
  • 1 can (8 ounces) 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

In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. In a skillet, saute chicken seasoned side down in butter for 4-6 minutes; turn and cook 4-6 minutes longer until chicken juices run clear.
Meanwhile, for salsa, in a bowl, combine the fruit, onion and pepper. Combine cornstarch and juice until smooth. Remove chicken to serving platter; keep warm. Stir juice mixture into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; pour over fruit mixture and gently toss to coat. Serve over chicken. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Breasts with Fruit Salsa in Taste of Home Meals in Minutes Calendar Annual 2003, p5

Nutritional Facts

1 each: 164 calories, 10g fat (4g saturated fat), 31mg cholesterol, 223mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 6g protein.

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  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic cloves, minced
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons butter or margarine
  • 1 can (8 ounces) 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
  1. In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. In a skillet, saute chicken seasoned side down in butter for 4-6 minutes; turn and cook 4-6 minutes longer until chicken juices run clear.
  2. Meanwhile, for salsa, in a bowl, combine the fruit, onion and pepper. Combine cornstarch and juice until smooth. Remove chicken to serving platter; keep warm. Stir juice mixture into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; pour over fruit mixture and gently toss to coat. Serve over chicken. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Breasts with Fruit Salsa in Taste of Home Meals in Minutes Calendar Annual 2003, p5

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Reviews forChicken Breasts with Fruit Salsa

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kteana User ID: 394811 76539
Reviewed Mar. 28, 2011

"We loved this recipe. Next time I will leave the garlic off the chicken and no jalepeno and onion in the fruit salsa and it will be fantastic!"

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