Chicken Breasts With Plum Salsa Recipes

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE

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.

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

GRILLED CHICKEN BREASTS WITH PLUM SALSA

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).

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA

Steps:

• Make the marinade:
• In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
• In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
• Make the salsa while the chicken is roasting.
• Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.

SEARED CHICKEN WITH PLUM SALSA

Steps:

• For Chicken:.
• In a bowl combine brown sugar, salt, cumin and garlic powder.
• Dredge chicken in brown sugar mixture.
• Heat oil in skillet over medium high heat. Saute chicken for about 5 to 6 minutes on each side.
• Serve 1 chicken breast with 2 oz (1/4 cup) plum salsa.
• For Salsa:.
• Combine plums with cilantro, onions, peppers, vinegar, tabasco and salt. Mix well.
• Hold refrigerated at 40'F or below for at least one hour prior to service. (24 hour prefered).
• Let temper to room temperature for 30 minutes prior to service.

CHICKEN BREASTS WITH FRUIT SALSA

Steps:

• In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

DUCK BREAST TACOS WITH PLUM SALSA

Steps:

• Using a spice grinder (such as a coffee grinder reserved for spices), grind the star anise, dried oregano, and Szechuan peppercorns to a fine powder. Dump into a small bowl and stir in the ground ancho, salt, and cinnamon.
• Pat dry the duck breasts with a paper towel. Use a sharp knife to cut through just the skin and fat, without piercing the meat, in 1-inch intervals, then repeat the cuts at a 90° angle to make a crosshatch pattern all across the skin. Sprinkle the spice mixture all over the duck breasts. Pack in heavy-duty resealable plastic bags, squeezing as much air out as possible, and refrigerate for several hours or as long as 24 hours.
• Preheat the oven to 450°F.
• In a small roasting pan lined with aluminum foil, roast the duck breasts skin side up for 10 minutes. Increase the heat to 550°F and turn the breasts skin side down. Roast until much of the fat has rendered and the skin is browned and crisp, 8 to 10 minutes. Transfer to a plate, pour off the extra duck fat from the pan and reserve for another use. Let the duck breasts rest for at least 10 minutes. (If desired, wrap one of the duck breasts in plastic wrap and refrigerate it for up to 1 week for a later meal.)
• Warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
• Meanwhile, make the salsa. Finely chop the jalapeño. In a small mixing bowl, combine the jalapeño with the plum, shallot, cilantro, mint, lime juice, oil, and a generous sprinkling of salt. Taste, add more salt if necessary; if you want more heat, add some of the reserved jalapeño seeds.
• Lay the tortillas out on a plate. Cut the duck breast crosswise into 1/2-inch slices, place a couple of slices on each tortilla, top each with the plum salsa, and eat.