CHEF JEFF — ONE BYTE AT A TIME: Mexican Chicken with Pineapple SalsaThis recipe gives everyone’s favorite fowl a nice, sweet taste.
By: Herald Staff Report,
This recipe gives everyone’s favorite fowl a nice, sweet taste.
Mexican Chicken with Pineapple Salsa
¾ pound boneless, skinless chicken cutlets, thin sliced
2 medium garlic cloves, crushed
¼ cup fresh orange juice
¾ cup fresh pineapple, coarsely chopped
¾ cup no-sugar-added tomato salsa
1 teaspoon canola oil
Salt and freshly ground black pepper
Rub chicken with garlic. Place in self-seal bag with juice. Marinate for 10 minutes. Mix pineapple, salsa. Set aside. Heat oil over medium-high heat in nonstick skillet. Remove meat from marinade. Pat dry with paper towels. Brown 2 minutes per side. Salt, pepper both sides. Put on 2 plates. Top with salsa.
Yield: Serves 2.
Approximate nutritional analysis per serving: 279 calories, 23 percent of calories from fat, 7.1 grams fat (1.2 grams saturated), 108 milligrams cholesterol, 38 grams protein, 15 grams carbohydrates, 2.1 grams fiber, 600 milligrams sodium.
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