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!
4chicken breast halves, skinless and boneless
1 jar(s)newman's own pineapple salsa
1 cchicken or vegetable broth, low salt
1/4 call purpose flour
1/8 colive oil
1/2 tspwhite pepper
1/2 tspginger powder
How to Make Jenn's Favorite Pineapple Salsa Chicken
- Using 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.
- Combine dry ingredients with a whisk in a shallow dish.
- Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
- In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
- Carefully 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.
- Cook each breast for 3 minutes per side or until the flesh feels firm.
- Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
- When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
- Deglaze 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.
- Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
- Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
- Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
- Turn the chicken and let simmer another 2 minutes.
- Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
- This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.