Chicken Burgers With Fresh Fruit Salsa Recipes

ISLAND CHICKEN WITH FRUIT SALSA

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

SALSA CHICKEN BURGERS

Steps:

• In a large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper.
• Mix in chicken.
• Shape into 4 1/2 inch thick patties.
• Heat oil in a nonstick skillet, fry burgers turning once until golden and no longer pink inside - approx 12 minutes.
• Heat buns and serve.

FRUITY CHICKEN SALSA

Steps:

• In a large nonporous glass bowl combine the kiwi, peaches/nectarines/apricots, jalapeno chile pepper, cucumber, onion, lemon juice, salt and pepper. Mix all together. Cover bowl and refrigerate overnight.

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.

CHICKEN BURGERS WITH FRESH FRUIT SALSA

Steps:

• For salsa, in a medium bowl combine sweet-and-sour sauce, garlic, cilantro or parsley, lemon juice, and crushed red pepper.
• Stir in peaches, pear, and the 1 tablespoon chopped onion.
• Cover and chill up to 4 hours.
• In another medium bowl combine the chicken, remaining 1/2 cup onion, basil, seasoned salt, black pepper, and hot pepper sauce; mix well.
• Shape into four 3/4-inch-thick patties.
• Grill meat on the grill rack directly over medium-hot coals for 14 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F, turning once, (Or, grill, covered, indirectly with medium heat for 20 to 25 minutes.)
• Serve burgers with salsa.