Chicken with Mango-Cherry Salsa
Ingredients
4 boneless skinless chicken half-breasts
2 tsp. paprika
1 Tbsp. 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
1 bunch scallions (or 8 slender green onions) - sliced, mostly white parts with some green
2 small serrano peppers - seeded and finely chopped (add more to taste)
3 Tbsp. coarsely chopped fresh cilantro
Juice from 1 medium lime
Fresh cilantro sprigs for garnish
Instructions
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 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, scallions, serrano pepper, cilantro, lime juice, and salt to taste in a bowl; stir to mix. (Makes 2 cups.)
3. Transfer chicken to individual plates and top with mango-cherry salsa. Garnish with cilantro sprigs.
Courtesy of Sprouts Magazine, Jan/Feb 2009
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