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
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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.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
