Salsa made from frozen fruit adds a snappy flavor to easy-to-cook boneless chicken breasts.
Serving tip: Accompany with a side of braised greens or green beans and whole-grain breadsticks.
4 boneless, skinless chicken half-breasts
2 teaspoons paprika
1 tablespoon olive oil
1 cup low-sodium chicken broth
2 cups frozen mango cubes, partially thawed and chopped
2 cups frozen pitted sour cherries, partially thawed and chopped
8 slender green onions, sliced, mostly white parts with some green
2 small Serrano peppers, seeded and finely chopped (or more to taste)
3 tablespoons coarsely chopped fresh cilantro
Juice from 1 medium lime
Pinch of salt
Fresh cilantro sprigs, for garnish
1. Wash chicken breasts, pat dry, and sprinkle both sides with salt, pepper, and paprika. Coat a large skillet with cooking spray and add oil; heat on medium. Brown chicken breasts on each side. Add 1/2 cup of the chicken broth; cover and cook on medium heat for 4 minutes, then turn and cook until done, 8-12 minutes, depending on thickness. Add more broth if needed. 2. While chicken is cooking, place mango, cherries, green onions, Serrano pepper, cilantro, lime juice, and salt in a bowl; stir to mix. (Makes 2 cups.) Transfer chicken to serving plates and top with mango-cherry salsa. Garnish with cilantro sprigs.
PER SERVING (with 1/2 cup salsa): 261 cal, 19% fat cal, 6g fat, 1g sat fat, 68mg chol, 29g protein, 25g carb, 4g fiber, 155mg sodium