Chicken with Pineapple Salsa
Pineapple salsa makes an exotic, summery topping for chicken.
1 tbspPoco Picante Salsa Mix
1 can (14 oz /398 ml) pineapple tidbits, drained and liquid reserved
1 large tomato, diced
4 boneless skinless chicken breasts
2 tsp poultry seasoning, or your favourite
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Combine salsa mix with drained pineapple and tomato. Set aside.
- Sprinkle chicken breasts with poultry seasoning. Heat a frying pan to medium; lightly mist with vegetable oil and cook chicken for approximately 4 minutes per side, until pleasantly browned.
- Pour in reserved pineapple juice and stir rapidly. Add prepared fruit salsa, stir well, cover and gently simmer for 10 - 12 minutes. Season with Salt and Pepper before serving.
Per serving: Calories 230, Fat 3.5 g (Saturated 1 g, Trans 0 g), Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 21 g (Fibre 2 g, Sugars 17 g), Protein 28 g.
Serve with steamed rice or couscous.