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Crumb-Coated Chicken & Blackberry Salsa

Total Time

Prep/Total Time: 25 min.


2 servings

Updated: Aug. 30, 2022
Maple lends a sweet touch to blackberry salsa. The easy recipe is also great paired with fish. —Tammy Thomas, Morrisville, Vermont
Crumb-Coated Chicken & Blackberry Salsa Recipe photo by Taste of Home


  • 1/2 cup fresh blackberries, halved
  • 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 large egg, beaten
  • 1/2 cup panko bread crumbs
  • 1 tablespoon olive oil


  1. In a small bowl, combine the first 6 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, heat oil over medium heat; add chicken. Cook chicken until no longer pink, 4-6 minutes on each side. Serve with salsa.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 chicken breast half with 1/4 cup salsa: 411 calories, 13g fat (3g saturated fat), 175mg cholesterol, 150mg sodium, 37g carbohydrate (17g sugars, 3g fiber), 35g protein.

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