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Chicken Breasts with Fruit Salsa

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.

Ingredients

  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 3/4 cup pineapple tidbits, drained
  • 1/2 cup quartered fresh strawberries
  • 1 kiwifruit, peeled, quartered and sliced
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice

Directions

  1. In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
  2. In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm.
  3. Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

Nutrition Facts

1 each: 164 calories, 10g fat (4g saturated fat), 31mg cholesterol, 223mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 6g protein.

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