Chicken Breasts With Plum Salsa And Basmati Rice Recipes

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE

Chicken Breasts with Plum Salsa and Basmati Rice image

Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.

Provided by DAMESTJERNELYS

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
Meanwhile, season chicken with fresh rosemary, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

BAKED SALSA CHICKEN BREAST

Baked Salsa Chicken Breast image

Make and share this Baked Salsa Chicken Breast recipe from Food.com.

Provided by Denise in NH

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 (16 ounce) jar salsa (mild, medium or HOT)
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

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.

GRILLED CHICKEN BREASTS WITH PLUM SALSA

Grilled Chicken Breasts With Plum Salsa image

This one is not only quick and easy, it's also pretty healthy. You could also replace the plums with peaches, nectarines, or pineapple. From Cooking Light.

Provided by cookiedog

Categories Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 cup chopped ripe plum (about 2 plums)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onions
2 teaspoons cider vinegar
1/4 teaspoon hot sauce
1/8 teaspoon salt

Steps:

To prepare chicken: combine the first 4 ingredients. Rub chicken with brown sugar mixture.
Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken. ( I made my salsa a few hours in advance to let the flavors marry).

Nutrition Facts : Calories 176.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 65.8, Sodium 446.7, Carbohydrate 7.7, Fiber 0.7, Sugar 6.6, Protein 26.6

CHICKEN WITH RICE AND SALSA

Chicken With Rice and Salsa image

This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.

Provided by Beth F.

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts, cut into 6-8 pieces each
1/4 cup chopped onion
2 garlic cloves, chopped
2 tablespoons cooking oil
1 1/2 cups rice (I use jasmine)
1/4-1/2 cup salsa (your favorite)
1/4 teaspoon cumin
1 (14 ounce) can chicken broth
1 cup water

Steps:

heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
remove onion mixture from pan and saute chicken pieces just to brown a little.
add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE

Chicken Breasts with Plum Salsa and Basmati Rice image

Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.

Provided by DAMESTJERNELYS

Categories Pan Fried Chicken Breasts

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
Meanwhile, season chicken with fresh rosemary, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE

Chicken Breasts with Plum Salsa and Basmati Rice image

Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.

Provided by DAMESTJERNELYS

Categories Pan Fried Chicken Breasts

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
Meanwhile, season chicken with fresh rosemary, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

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