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!
- 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
How to Make Jenn's Favorite Pineapple Salsa Chicken
- 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.