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
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 all-purpose flour
- 1 large egg, beaten
- 1/2 cup panko bread crumbs
- 1 tablespoon olive oil
Reviews
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.
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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.
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
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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.