Prep 5 mins
Cook 40 mins
Scrumptious quick chicken dish. I had lots of ginger and a jar of pineapple salsa that I couldn't decide what to do with and here we are!
- 4 chicken breast halves (2 whole breasts)
- 8 ounces newman's own pineapple salsa (or other brand)
- 2 cups vegetables or 2 cups chicken broth
- 1⁄4 cup flour
- 1⁄8 cup olive oil (approximately)
- 1⁄2 teaspoon fresh ground white pepper
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- In a plastic freezer bag, or between 2 sheets of plastic wrap, pound each halved chicken breast until about 1/4 inch thickness.
- (It helps to sprinkle the chicken or the plastic wrap with a little water so you don't tear the meat).
- Mix together the flour, pepper, ginger, and salt on a shallow dish.
- Dredge the chicken breasts in the flour mix to coat.
- Heat the olive oil in a sautee pan over medium heat.
- Place 1 breast at a time in the pan and cook about 3 minutes per side, or until the meat feels firm.
- Keep chicken in a covered dish to warm until all the chicken is finished cooking.
- Add the broth to the pan slowly.
- The pan will steam up so be careful.
- Deglaze the pan by gently scraping up any browned bits and let the liquid simmer for about 5 minutes until reduced slightly.
- Add your salsa and stir until you have a nice thick sauce.
- It will come out to be a bit brownish in color.
- Take the pre-cooked chicken breasts and place back into the pan and reduce heat to medium-low.
- Turn chicken once after 2 minutes and cook an additional 2 minutes.
- Remove chicken from pan and serve with 2-3 Tblsp of sauce over each breast.
Made for Healthy Choices 2008 ABC (May) Tag Game. This was not quite as sweet as I would have expected it to be. The chicken broth over powered the salsa flavor. I will play around with this using less chicken broth and some spices because it was so easy and I like easy dishes.