Friday, April 23, 2010

Chicken with Avocado Salsa

Blackened steak seasoning gives a tongue-tingling bite to boneless chicken breast halves. They pair deliciously with the cumin-seasoned fruit salsa.

* 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
* 2 teaspoons blackened steak seasoning
* 1 tablespoon olive oil
* 2 tablespoons rice vinegar
* 2 tablespoons olive oil
* 1/4 teaspoon ground cumin
* 1/8 teaspoon salt
* Dash ground black pepper
* 1 avocado, halved, seeded, peeled, and chopped
* 2/3 cup chopped fresh or refrigerated papaya
* 1/3 cup finely chopped red sweet pepper
* 1/4 cup chopped fresh cilantro
* Fresh cilantro sprigs (optional)


Preheat oven to 375°F. Lightly sprinkle both sides of each chicken breast half with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until the chicken is no longer pink (170°F).

Meanwhile, for salsa: In a large bowl, whisk together rice vinegar, the 2 tablespoons oil, the cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve salsa with chicken. If desired, garnish with cilantro sprigs.

1 diner's comment:

S-H-Y said...

Agoy nyora kalami ba ani oi, I try this one of these days hehe since on diet ako ok ra ni na kaonon hehe...Musta nmn ang imo beauty dira nyora?