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    Chicken: Chicken w/ Pineapple Salsa


    Source of Recipe


    adapted from meals.com

    List of Ingredients




    1 cup diced Italian tomatoes
    3/4 cup crushed pineapple chunks, drained
    1  4-oz.can sliced green chile peppers
    1/2 cup chopped green onion
    2 tablespoons chopped fresh cilantro
    1 tablespoon lemon juice
    2 teaspoons grated, fresh gingerroot
    2 tablespoons butter (or use cooking spray or a bit of chicken broth for this step)
    6 fresh boneless, skinless chicken breasts, about 4-oz. each

    Recipe



    Mix tomatoes, pineapple, chile peppers, green onions, cilantro, lemon juice, and gingerroot in a large bowl; set aside.

    Heat butter over moderate heat in a medium skillet. Add chicken breasts. Sauté, turning often, about 10-12 minutes, or until light brown on all sides. Cover; reduce heat to medium-low. Cook about 5 minutes or until tender.* Arrange on a platter; dress with pineapple salsa.

    * Chicken Test for Doneness (per Washington Fryer Commission, 1994)
    No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees.

 

 

 

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