Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make salsa, in a bowl, mix apple, onion, bell pepper, cilantro, apple juice, vinegar, and chili. Cover and chill.

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  • Rinse chicken and pat dry. Rub chili spice mix all over chicken.

  • To grill, coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid if using gas. Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total.

  • To sauté, set a 10- to 12-inch nonstick frying pan over medium heat. When pan is hot, add oil and tilt to coat bottom. Lay chicken breasts, slightly apart, in pan (if using a 10-inch pan, cook chicken in two batches, using half the oil at a time; keep cooked breasts warm, lightly covered, in 200° oven). Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 10 to 12 minutes total; reduce heat slightly if chicken begins to brown excessively.

  • Transfer chicken to plates. Serve with green apple-chipotle salsa.

  • Chili spice mix: In a small bowl, mix 1 tablespoon paprika, 1 teaspoon each salt and pepper, 1/2 teaspoon chili powder, 1/2 teaspoon firmly packed brown sugar, and 1/8 teaspoon cayenne.

Nutrition Facts

233 calories; calories from fat 21%; protein 34g; fat 5.6g; saturated fat 1g; carbohydrates 11g; fiber 1.4g; sodium 682mg; cholesterol 82mg.
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