Sauteed Chicken Breast with Cherry-Pistachio Salsa
1/8 cup dried cherries
1 1/2 cup boiling water
1 dried chipolte chile
1/2 cup shelled dry-roasted pistachios, chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
2 Tlsps fresh lime juice
1 tsp chili powder
1/4 tsp honey
1 jalepeno pepper, seeded and chopped
1 1/4 tsp salt
1 tsp black pepper
8 boneless chicken breast halves
1 tsp olive oil
Combine first 3 ingredients in a bowl, let stand 30 minutes.
Drain well, discard chipotle chile.
Combine cherries, pistachios, and the next 6 ingredients (pistachios through jalepenos).
Stir in 1/4 tsp salt.
Sprinkle 1 tsp salt and pepper over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken; sauté 6 minutes on each side or until desired degree of doneness.
Serve with salsa.