Chicken With Raspberry Salsa |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A Tyson recipe winner submitted by Tracy Gardner, Devils Lake, ND. I found it in a Tyson Cookbook and don't want to lose it. It is made from ingredients I always have in my pantry. Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon cinnamon |
1 teaspoon paprika |
2 tablespoons olive oil |
1 (16 ounce) jar salsa, hot |
1 (10 ounce) jar raspberry preserves |
Directions:
1. In a shallow dish, mix together the flour, salt, pepper, cinnamon and paprika.
2. Coat the chicken pieces well with the mixture.
3. In a large frying pan, place oil over medium-high heat and add the chicken to cook about 5 minutes, turning once, until browned.
4. Mix the salsa and preserves together in a bowl to blend.
5. Add the salsa and preserves to the frying pan with the chicken; bring to a boil; reduce heat to low and simmer for 10 minutes or until a fork can be inserted into the chicken with ease.
|
|