Cranberry Salsa Chicken
I made this dish for my fiance once and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating healthy.
I made this dish for my fiance once and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating healthy.
- Carbohydrate 24.9451880864124 g
- Cholesterol 68.44 mg
- Fat 6.1162457010218 g
- Fiber 3.64272883543719 g
- Protein 30.5865271866742 g
- Saturated Fat 0.814126302982857 g
- Serving Size 1 1 Serving (275g)
- Sodium 759.062366900611 mg
- Sugar 21.3024592509752 g
- Trans Fat 0.664230940925575 g
- Calories 269 calories
Step-by-step
- In a large nonstick skillet, saute chicken in oil until browned on both sides.
- In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken.
- Cover and cook over medium-low heat for 10-15 minutes or until a meat thermometer reads 170°
- Serve with couscous. Sprinkle with almonds.
Bright scarlet dried cranberries plump significantly within a rich, spiced tomato base while tender poultry absorbs the complex aromatics of ground cumin, garlic, and cinnamon. Achieving the ideal texture requires precision during the simmering phase. If chicken breasts boil vigorously in the salsa mixture instead of braising gently, the exterior proteins seize and tighten before the heat penetrates the center, resulting in dry, stringy meat.
Prevent this common textural flaw by maintaining a steady medium-low flame and keeping the skillet securely covered to trap steam. A reliable instant-read thermometer inserted into the thickest part of the breast should register 170 degrees Fahrenheit before removal from the heat source. While a large nonstick skillet provides the ideal wide surface area for browning multiple cutlets simultaneously without crowding, a standard stainless steel pan functions adequately provided cooks use an extra teaspoon of oil and monitor the moisture levels closely to prevent scorching the honey and fruit sugars.
Swapping the dried cranberries for fresh tart cherries during peak summer months creates an entirely different flavor profile without altering the liquid ratios. Toasting the slivered almonds until golden brown releases essential oils that provide necessary crunch against the soft grains of couscous.
