Sauteed Chicken Breast with Cherry-Pistachio Salsa
INGREDIENTS
- 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
DIRECTIONS
- 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.