Seared Chicken With Plum Salsa
Ready In: 2 hrs
Serves: 24
Ingredients
- 12 tablespoons brown sugar
- 1 tablespoon salt
- 6 tablespoons ground cumin
- 1 tablespoon garlic powder
- 24 skinless chicken breasts
- 4 tablespoons olive oil
for salsa
- 3 lbs plums, diced
- 3 tablespoons cilantro, chopped
- 6 ounces red onions, diced
- 3 ounces red bell peppers, diced
- 4 tablespoons cider vinegar
- 1 1⁄2 teaspoons Tabasco sauce
- 3⁄4 teaspoon salt
Directions
- For Chicken:
- In a bowl combine brown sugar, salt, cumin and garlic powder.
- Dredge chicken in brown sugar mixture.
- Heat oil in skillet over medium high heat. Saute chicken for about 5 to 6 minutes on each side.
- Serve 1 chicken breast with 2 oz (1/4 cup) plum salsa.
- For Salsa:
- Combine plums with cilantro, onions, peppers, vinegar, tabasco and salt. Mix well.
- Hold refrigerated at 40'F or below for at least one hour prior to service. (24 hour prefered).
- Let temper to room temperature for 30 minutes prior to service.
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