 This tasty recipe for Chicken with
Raspberry Salsa was submitted by Tracy Gardner, Devils Lake,
ND.
Chicken
with Raspberry Salsa
- 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 teaspoon paprika
- 4 boneless, skinless chicken
breast halves
2 tablespoons olive oil
1 (16-ounce) jar hot salsa
1 (10-ounce) jar raspberry preserves
- In shallow dish, mix together
flour, salt, pepper, cinnamon and paprika. Add chicken and turn
to coat well.
- In large frypan, place
oil over medium high heat. Add chicken and cook about 5 minutes,
turning once, until brown.
- Add salsa and preserves;
bring to a boil. Reduce heat to low and simmer 10 minutes or
until fork can be inserted in chicken.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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