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Ingredients:
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4-6
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M&M Boneless Skinless Seasoned Chicken Breasts, thawed
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1 tbsp
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15 ml
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olive oil
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1 tbsp
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15 ml
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dried thyme
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1 tbsp
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15 ml
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canola oil
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Salsa Ingredients:
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1 - 11 oz can
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1 - 321 g can
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green tomatoes or about 1 ¼ cups (300ml) canned plum tomatoes, drained
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1
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small onion, diced, approximately 1/2 cup (125ml)
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1
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garlic clove, minced
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jalapeño chili, roughly chopped or ¼ tsp (1.25ml) red pepper flakes
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2 tbsp
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30 ml
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lime juice
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2 tsp
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5 g
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sugar
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Preparation:
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Preheat oven to 400°F. Pat chicken breasts dry; rub with olive oil and sprinkle with thyme. Heat canola oil in heavy skillet over medium-high heat.
Sear chicken breasts on both sides until nicely browned, about 3-4 minutes. Then roast uncovered in oven until no longer pink inside (about 8 minutes; do not overcook).
Remove from oven and let stand, tented loosely with foil.
Meanwhile, put all salsa ingredients in a blender and puree.
Serve chicken with salsa.
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Tip(s):
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