Chicken Breasts With Plum Salsa And Basmati Rice Recipes

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CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE



Chicken Breasts with Plum Salsa and Basmati Rice image

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.

Provided by DAMESTJERNELYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 2

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE



Herb Poached Chicken with Olive Salsa over Basmati Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 20

1 whole head garlic
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
2 large tomatoes, seeds removed and medium diced
1/2 cup packed chopped fresh basil leaves
1/2 cup packed chopped fresh-flat leaf parsley
1 tablespoon cracked black peppercorns
3/4 cup pitted medium diced kalamata olives
2 tablespoons butter
2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/2 teaspoon ground pepper, black or white
1 quart chicken stock
6 cups chicken stock
1/2 cup packed fresh basil leaves
1/4 cup packed fresh tarragon leaves
1/2 cup packed fresh parsley leaves
6 (5 to 6-ounce) boneless chicken breasts
Salt and freshly ground black pepper
1/2 pound steamed baby cut carrots, as garnish

Steps:

  • Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
  • To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
  • For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
  • In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
  • Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots.

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE



Chicken Breasts with Plum Salsa and Basmati Rice image

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.

Provided by DAMESTJERNELYS

Categories     Pan Fried Chicken Breasts

Time 50m

Yield 2

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

GRILLED CHICKEN BREASTS WITH PLUM SALSA



Grilled Chicken Breasts With Plum Salsa image

This one is not only quick and easy, it's also pretty healthy. You could also replace the plums with peaches, nectarines, or pineapple. From Cooking Light.

Provided by cookiedog

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 cup chopped ripe plum (about 2 plums)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onions
2 teaspoons cider vinegar
1/4 teaspoon hot sauce
1/8 teaspoon salt

Steps:

  • To prepare chicken: combine the first 4 ingredients. Rub chicken with brown sugar mixture.
  • Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
  • While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken. ( I made my salsa a few hours in advance to let the flavors marry).

Nutrition Facts : Calories 176.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 65.8, Sodium 446.7, Carbohydrate 7.7, Fiber 0.7, Sugar 6.6, Protein 26.6

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE



Chicken Breasts with Plum Salsa and Basmati Rice image

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.

Provided by DAMESTJERNELYS

Categories     Pan Fried Chicken Breasts

Time 50m

Yield 2

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE



Chicken Breasts with Plum Salsa and Basmati Rice image

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.

Provided by DAMESTJERNELYS

Categories     Pan Fried Chicken Breasts

Time 50m

Yield 2

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE



Chicken Breasts with Plum Salsa and Basmati Rice image

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.

Provided by DAMESTJERNELYS

Categories     Pan Fried Chicken Breasts

Time 50m

Yield 2

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

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