Jenn's Favorite Pineapple Salsa Chicken
It's not as sweet as you'd expect, it's more savory.
If you're looking for sweet, use 1 cup of pineapple juice instead of the chicken or veggie broth.
Each serving is just a shade over 200 calories!
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- chicken breast halves, skinless and boneless
- 1 jar(s)
- newman's own pineapple salsa
- 1 c
- chicken or vegetable broth, low salt
- 1/4 c
- all purpose flour
- 1/8 c
- olive oil
- 1/2 tsp
- white pepper
- 1/2 tsp
- ginger powder
- 1/4 tsp
1Using either a sealed plastic freezer bag or two sheets of waxed paper, pound each chicken breast out to about a 1/4 inch thickness with a meat mallet or rolling pin.
2Combine dry ingredients with a whisk in a shallow dish.
3Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
4In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
5Carefully lay chicken breasts into the pan. Do not overcrowd the pan; you may have to cook one or two breasts at a time depending on the size of your pan.
6Cook each breast for 3 minutes per side or until the flesh feels firm.
7Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
8When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
9Deglaze the pan by gently scraping the bottom of the pan as the broth warms. This releases the yummy brown caramelized bits from cooking the chicken.
10Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
11Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
12Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
13Turn the chicken and let simmer another 2 minutes.
14Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
15This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.