Email to Cat      

Sauteed Chicken Breasts with Orange Salsa

Source of Recipe


Woman's Day, April 2002






List of Ingredients



• -- Orange Salsa --
  
• 3 Valencia oranges, skin and white pith cut off
  
• 3/4 cup chopped radishes
  
• 1/4 cup chopped green olives
  
• 3 Tbsp finely chopped fresh cilantro
  
• 2 Tbsp minced red onion
  
• 2 Tbsp minced jalapeno pepper
  
• *
  
• 2 Tbsp flour
  
• 2 tsp ground cumin
  
• 1/4 tsp salt
  
• 1/8 tsp freshly ground pepper
  
• 4 boneless, skinless chicken breast halves
  
• 2 tsp oil
  






Instructions



1. Make the Salsa: Holding oranges over a bowl, cut between the membranes to release sections. Squeeze juice from membranes into bowl. Stir in remaining salsa ingredients.
   
   
2. Mix flour, cumin, salt and pepper in a large plastic food bag. Add chicken, close bag and shake until evenly coated.
   
   
3. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook, turning once, 6 to 7 minutes, until golden outside and juices run clear when meat is pierced.
   
   Transfer to a serving platter; spoon on salsa. (This is good with sauteed or steamed spinach.)
   
   Serves 4