Seared Chicken With Plum Salsa Food

SALSA CHICKEN RECIPE

Steps:

• Heat the olive oil in a large skillet or pan to medium heat.
• Season the chicken breasts with paprika, garlic powder, basil, cayenne, cumin and salt and pepper. Sear them in the pan a couple minutes per side to lightly brown them.
• Preheat oven to 375 degrees F (190 C). Pour some of the salsa into the bottom of a large baking dish. Set the chicken breasts into the pan and cover with remaining salsa. Top with diced tomatoes and jalapeno peppers, if using.
• Bake the chicken for 30 minutes, or until the chicken reaches and internal temperature of 165 degrees F (74 C) when checked with a meat thermometer.
• Remove from heat, cool slightly and serve.

PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
• Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
• While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
• In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
• Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
• In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
• To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
• Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
• Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

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).

SEARED CHICKEN THIGHS WITH PLUM GLAZE

Steps:

• Heat a saute pan over medium high heat for 2 minutes or until very hot. Season chicken with salt and pepper.
• Add olive oil to heated pan and swirl around to coat. Sear chicken for 2 to 4 minutes per side. Move around so they don't stick to pan.
• Remove chicken from pan and put on clean plate and set aside. Add chopped shallots to pan and saute for 2 minutes until barely translucent.
• Remove pan from heat and add wine and scrape up bottom of pan.
• Turn heat to low and return pan to heat. Add chutney and chicken stock stirring to mix. Return chicken and any dripping on plate and allow chicken to finish cooking through. (About 7 minutes).
• Serve immediately.