The recipe was included in a “get-dinner-on-the-table-in-half-an-hour” segment in Southern Living magazine. Now who wouldn’t go for that kind of promo? Quick and healthy combined has great appeal.
The salsa was created from chopped ripe plums, jalapeno pepper, fresh basil, chopped red onion, and lime juice. It was sweet, spicy, and tangy as it topped the chicken cutlet.
To make the chicken cutlet the magazine recommended slicing a boneless, skinless chicken breast lengthwise into two thin pieces. The cutlet, rubbed with a brown-sugar mixture, was grilled in a nonstick skillet for 3 minutes on each side and then was served with the plum mixture.
I can’t tell you how delighted Hubby and I were with this main-dish dinner meal. The salsa was so exotic atop the cutlet that the presentation gave the appearance that I’d been working on it for hours. I always appreciate one of those types of foils.
Pan-Grilled Chicken with Fresh Plum Salsa
1 cup chopped ripe plums (about 2 plums)
1 small jalapeno pepper, seeded and diced
2 tablespoons chopped fresh basil
2 tablespoons chopped red onion
2 teaspoons fresh lime juice
3/4 teaspoon salt, divided (I used salt substitute)
2 tablespoons brown sugar
1/2 teaspoon ground cumin
4 (4-ounce) chicken breast cutlets
2 teaspoons olive oil
In a medium bowl stir together plums, next 4 ingredients, and 1/4 teaspoon salt. In a small bowl stir together brown sugar, cumin, and remaining 1/2 teaspoon salt. Rub chicken with brown-sugar mixture. Cook chicken in hot oil in a grill pan or nonstick skillet. Cook over medium heat for 3 minutes on each side or until done. Serve with plum mixture. Makes 4 servings. (Source: February 2012 Southern Living)