This was pretty good. I used sweet-hot pickled jalapenos which worked really well with the bite of the white onion. I served this with the Cilantro rice on the same page of the magazine.
Sautéed Chicken Breasts with Pico de Gallo
Although Mexican cuisine usually involves a variety of complex flavors, you'll find three base ingredients in most dishes: tomatoes, white onions, and chiles. Here we use jalapeño peppers in the pico de gallo, which give a nice kick, but you can substitute the hotter serrano chile if you're a fan of spicy foods. Serve the sautéed chicken breasts with cilantro rice.
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- Calories: 275
- Fat: 12.8g
- Saturated fat: 1.8g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 3.5g
- Protein: 34.9g
- Carbohydrate: 3.3g
- Fiber: 0.9g
- Cholesterol: 94mg
- Iron: 1.3mg
- Sodium: 379mg
- Calcium: 25mg
- 1 cup chopped, seeded tomato
- 1/3 cup chopped white onion
- 1 jalapeño pepper, finely chopped
- 2 1/2 tablespoons canola oil, divided
- 1/2 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 1. Combine first 3 ingredients, 2 tablespoons oil, and 1/4 teaspoon salt.
- 2. Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with pico de gallo.
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