Chicken Breasts With Plum Salsa Food

GRILLED CHICKEN BREASTS WITH PLUM SALSA

Steps:

• To prepare chicken: combine the first 4 ingredients. Rub chicken with brown sugar mixture.
• Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
• While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken. ( I made my salsa a few hours in advance to let the flavors marry).

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

BAKED SALSA CHICKEN BREAST

Steps:

• Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
• Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
• Serve with rice or buttered noodles.

SEARED CHICKEN WITH PLUM SALSA

Steps:

• For Chicken:.
• In a bowl combine brown sugar, salt, cumin and garlic powder.
• Dredge chicken in brown sugar mixture.
• Heat oil in skillet over medium high heat. Saute chicken for about 5 to 6 minutes on each side.
• Serve 1 chicken breast with 2 oz (1/4 cup) plum salsa.
• For Salsa:.
• Combine plums with cilantro, onions, peppers, vinegar, tabasco and salt. Mix well.
• Hold refrigerated at 40'F or below for at least one hour prior to service. (24 hour prefered).
• Let temper to room temperature for 30 minutes prior to service.

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA

Steps:

• Make the marinade:
• In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
• In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
• Make the salsa while the chicken is roasting.
• Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.

CHICKEN BREASTS WITH PLUM SALSA

Steps:

• Place broth in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and balsamic. Cover, and refrigerate about 30 minutes. Meanwhile, season chicken with fresh rosemary, salt, and pepper. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.