Cumin Chicken with Hot-Citrus Salsa
- For salsa, in a small mixing bowl combine the tomatoes and boiling water. Let stand 10 minutes, Drain; chop tomatoes. Peel and chop the orange, reserving about 2 teaspoons of the juice. In a medium mixing bowl combine tomatoes, chopped orange, reserved orange juice, cilantro, gingerroot, and jalapeno pepper. Set aside.
- Place each chicken breast half between 2 pieces of heavy plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap. In a small mixing bowl combine cumin, salt, and black pepper; rub on both sides of chicken.
- In a 10-inch skillet cook chicken in hot oil over medium heat about 3 minutes per side or until chicken is no longer pink. to serve, spoon salsa over chicken. Serve with hot cooked rice. Makes 2 servings.
From the Test Kitchen
Protect your hands when working with hot peppers by wearing plastic or rubber gloves or working with plastic bags on your hands. If your bare hands touch the peppers, wash your hands and nails thoroughly with soap and water. Avoid rubbing your eyes or face when working with hot peppers.
Nutrition Facts (Cumin Chicken with Hot-Citrus Salsa)
- Per serving:
- 427 kcal ,
- 10 g fat
- (1 g sat. fat ,
- 63 mg chol. ,
- 285 mg sodium ,
- 54 g carb. ,
- 3 g fiber ,
- 28 g pro.