Chicken Breasts with Plum Salsa and Basmati Rice13 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.” - by DAMESTJERNELYS
Original recipe yields 2 servings
- Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
- In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
- Meanwhile, season chicken with fresh rosemary, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
Amount Per Serving (2 total)
- 660 cal
- 8.4 g
- 98.5 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This was very tasty. I pretty much followed the recipe with one minor change. I pureed a little bit of the salsa and marinated the chicken in that overnite to infuse a little bit of the plum flavor. I..." See more wasn't able to find haberno peppers so I used jalapenos and used less. I think next time I'll use the full amount as it wasn't as hot as I was afraid it would be. I added a bit of chicken stock to the pan as I cooked the chicken too. I'll make this again. Yummy summery recipe."
"this ended up being too hot to enjoy, and i love hot food. next time i will have to either use a different kind of pepper or cut back on the peppers...." See more"
"Wow, what a delicious recipe! A warning for those who don't like spicy foods -- this one is HOT! I am from Arizona and enjoy spcy foods but the salsa, even with only two habaneros, had a lot of heat t..." See moreo it. I pureed half of the salsa and cooked it, hoping to mellow that hotness from the peppers, and it worked a little, but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe, and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together!"
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