Chicken breast halves dredged in mixture of paprika, and coarse salt are sautéed in hot vegetable oil until cooked through and browned. Chicken served with salsa featuring whole cranberry sauce,
ruby grapefruit sections, sliced scallions, sliced mint, minced red jalapeno pepper, and chopped crystallized ginger.
Salsa:
1 (16 ounces) can Whole Berry Cranberry Sauce
1 Large Ruby Grapefruit, peeled and white pith removed, cut in sections, sections halved
2 tablespoons Sliced Scallions
2 tablespoons Sliced Mint
1 tablespoon Minced, Seeded Red Jalapeno Pepper
1 tablespoon Chopped Crystallized Ginger
Preparation:
1. In a large Ziploc bag, combine the flour, paprika and salt and mix well.
2. Add the chicken and shake well to coat.
3. Add the oil to a large skillet and heat to hot.
4. Add the chicken and brown on all sides until cooked through, which takes about 8 to 10 minutes.
5. Combine all of the salsa ingredients in a bowl and mix well.
6. Serve the salsa spooned over the chicken.
Chicken Breast Recipe Tip
Working with Raw Chicken
When preparing raw chicken, make sure that the work area, cutting board and cooking tools that are used are washed properly and disinfected before using them on anything else
that they are needed for. Never ever slice raw vegetables or fruits on the same cutting board with the same knife that you used to clean and prepare raw chicken with.
