Crumb-Coated Chicken & Blackberry Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Maple lends a sweet touch to blackberry salsa. The easy recipe is also great paired with fish. 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:
1. In a small bowl, combine the first six 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, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa. Yield: 2 servings.
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