Description
A chunky strawberry sauce with green onions and cilantro is a refreshing topping to chicken flavored with warm spices like cumin and coriander.
- 8 Ounces Driscoll's Strawberries, rinsed and sliced (about 1 1/2 cups)
- 2 Tablespoons sliced green onions (about 2 onions)
- 2 Tablespoons chopped cilantro
- 1 Pinch sugar
- 4 Each skinless, boneless chicken breasts (about 1 1/4 pounds)
- 1/2 Tsp. ground cumin
- 1/2 Tsp. ground coriander
- 1/2 Tsp. dried oregano
- 1/2 Tsp. salt
- 1/8 to 1/4 Tsp. cayenne pepper
- 1 Tbsp. butter
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Heat butter in a large skillet over medium-high heat. Add chicken seasoned side down. Sprinkle remaining seasoning evenly over chicken. Cook 4 to 5 minutes per side or until internal temperature is 170°F. Place chicken on serving plates and spoon 1 to 2 tablespoons sauce over each breast.
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Combine strawberries, green onion, cilantro and sugar in a blender or food processor. Pulse briefly to make a slightly chunky sauce. Set aside at room temperature until ready to serve.
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Flatten chicken to 3/4-inch thickness, using palm of hand or a meat mallet.
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Combine coriander, cumin, oregano, salt and cayenne in a small cup or bowl. Sprinkle half spice mixture over one side of chicken breasts.
Calories | 202 | |
---|---|---|
Total Fat | 4.94 g | |
Saturated Fat | 2.3 g | |
Cholesterol | 89.84 mg | |
Sodium | 404 mg | |
Total Carbohydrates | 4.94 g | |
Dietary Fiber | 1.41 g | |
Protein | 33.3 g |