Chicken with Raspberry Salsa
This terrific recipe for Chicken with Raspberry Salsa was submitted by Tracy Gardner of Devils Lake, North Dakota.
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black 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 skillet, 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.