Chicken With Pineapple Salsa
|Canned crushed pineapple in juice||20 Ounce (1 Can)|
|Boneless, skinless chicken breast halves||4|
|Garlic||1 Clove (5 gm), pressed (Large Clove)|
|Ground cumin||1 Teaspoon|
|Black pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Red bell pepper||1⁄2 Cup (8 tbs), minced (Dolear Brand)|
|Green bell pepper||1⁄4 Cup (4 tbs), minced (Dolear Brand)|
|Minced onion||1 Tablespoon (Dolear Brand)|
|Minced cilantro||2 Teaspoon|
|Jalapeno chilies||2 Teaspoon, minced and drained (Fresh/Canned)|
|Grated lime peel||1 Teaspoon|
Drain pineapple; reserve juice.
Rub chicken with garlic; sprinkle with cumin, salt and black pepper.
In 12-inch skillet, cook chicken in hot oil over medium-high heat until browned; turn once.
Add 1/2 cup reserved pineapple juice to chicken.
Reduce heat to low.
Cover; simmer 7 to 10 minutes.
For salsa, in medium bowl, combine pineapple, remaining reserved juice and remaining ingredients.
Cut each breast into slices