I love to serve this chicken outdoors in the summer or at a Sunday brunch. The salsa is fresh tasting, and the contrasting colors are beautiful. For a more formal dinner, make this with chicken supreme, the breast with wing attached, removing the skin before eating. A student gave me a great tip to prevent avocados from going brown. Before cutting the avocado and without piercing it, heat on High in a microwave for 30 seconds. It truly works! Serve the chicken alongside grilled vegetables.
1. Working with one at a time, place the chicken breasts between sheets of waxed paper and pound to an even 1/2-inch thickness. Dust with cornstarch.
2. Spray a non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken, turning once, for 5 to 8 minutes, or until no longer pink at the center. Place on a serving dish.
3. To make the salsa, combine the tomatoes, avocado, cilantro, olive oil, juice, garlic, honey and hot sauce.
4. Spoon the salsa over the chicken before serving.
4 boneless skinless chicken breasts (about 1 lb)
3 Tbsp cornstarch
1 Tbsp vegetable oil
1 cup chopped plum tomatoes
1/2 cup diced avocado
3 Tbsp chopped cilantro
1 Tbsp olive oil
2 tsp fresh lime or lemon juice
1 tsp minced fresh garlic
1/2 tsp liquid honey
1/2 tsp hot sauce
Nutritional Analysis per Serving
Protein 27.3 g
Fat 10.6 g
Saturated Fat 1.7 g
Carbohydrates 12.5 g
Cholesterol 65.8 mg
Sodium 96 mg
Fiber 2.7 g
Prep Time: 15 minutes
Cook Time: 5 minutes
Make Ahead: Prepare salsa early in the day and refrigerate, covered closely to prevent avocado from blackening. Stir before serving.