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Cumin Chicken With Hot Citrus Salsa

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  Dried tomato halves 4 (Not Oil Packed)
  Boiling water 1⁄2 Cup (8 tbs)
  Orange 1 Medium
  Snipped cilantro/Fresh basil/parsley 2 Teaspoon
  Snipped fresh cilantro/Fresh basil/parsley 2 Teaspoon
  Grated ginger root 1 Teaspoon
  Chopped jalapeno pepper 1⁄2 Teaspoon
  Skinless boneless chicken breast halves 2 Medium
  Ground cumin 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cooking oil 1 Tablespoon
  Hot cooked rice 1⁄2 Cup (8 tbs)

1 For salsa, in a small mixing bowl combine the tomatoes and boiling water. Let stand 10 minutes. Drain; chop tomatoes. Peel and chop the orange, reserving about 2 teaspoons of the juice. In a medium mixing bowl combine tomatoes, chopped orange, reserved orange juice, cilantro, gingerroot, and jalapeno pepper. Set aside.
2 Rinse chicken; pat dry with paper towels. Place each breast half between 2 pieces of heavy plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap. In a small mixing bowl combine cumin, salt, and black pepper; rub on both sides of chicken.
3 In a 10-inch skillet cook chicken in hot oil over medium heat about 3 minutes per side or until chicken is no longer pink. To serve, spoon salsa over chicken

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Main Dish

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Cumin Chicken With Hot Citrus Salsa Recipe