Cumin Chicken With Hot Citrus Salsa Recipe
Ingredients
| 4 dried tomato halves(not oil-packed) | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Orange | 1 Medium | |
| Basil cilantro | 2 Teaspoon, snipped | |
| Ginger root | 1 Teaspoon, grated | |
| 1/2 teaspoon finely chopped jalapeno pepper | ||
| Boneless chicken breast | 2 Medium | |
| Ground cumin | 3/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Hot cooked rice | ||
Directions
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
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
Chef
