Chicken Breast With Fresh Nectarine Salsa Recipes

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

BAKED SALSA CHICKEN BREAST

Steps:

• Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
• Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
• Serve with rice or buttered noodles.

SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH

Steps:

• Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

STICKY ORANGE CHICKEN WITH NECTARINES

Steps:

• Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
• Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
• Plate the chicken and top with nectarine slices.

CHICKEN WITH NECTARINE-TOMATO SALSA

Steps:

• Whisk together the cumin, orange juice and chili powder. Wash and dry the chicken breasts and place in orange juice mixture, turning to coat both sides. Allow to marinate for one or two hours.
• Prepare a charcoal fire and allow to burn down until a gray ash covers all the coals.
• Combine tomatoes, peppers, nectarines and chili with maple syrup, lime juice and cilantro in a serving bowl. Set aside.
• Brush chicken breasts with a little olive oil. Grill breasts, cooking for 10 to 15 minutes, depending on thickness, browning on both sides.
• When chicken is cooked, arrange on salsa.

CHICKEN BREAST WITH FRESH NECTARINE SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Comine 2 Tbsp oil, cumin, 1/2 tsp salt and pepper and brush the mixture on the chicken breasts.
• Arrange prepared chicken on a baking sheet and place in the oven to roast for 40 minutes, or until the juices run clear.
• In a small bowl, combine nectarines, onion, cilantro, vinegar, lime juice, lime zest, garlic and remaining oil and salt.
• Cover with plastic wrap and place in the refrigerator until chicken is ready.
• When chicken is cooked, transfer the pieces to serving plates and either top with the salsa, or serve it on the side.

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.