Core Recipe - you can still figure Points by adding ingredients & dividing by servings
Servings | 4
side dishes | For a fruity variation on this savory salsa, substitute 2 cups
of sliced fresh strawberries for the tomatoes. Just be sure the
strawberries are very juicy and sweet.
2 cup grape tomatoes, halved (opt for small tomatoes)
3/4 medium jalapeno pepper(s), or 1 small, cored, seeded and minced (do not
touch seeds with bare hands)
1/2 cup red onion(s), finely chopped
1 Tbsp white wine vinegar
1 1/4 tsp table salt, or to taste
1 1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp mint leaves, fresh, chopped
1 pound uncooked boneless, skinless chicken breast(s), thinly sliced into
about 8 pieces
1 serving cooking spray (5 one-second sprays per serving), lemon-flavored
1/2 medium lemon(s), cut into 4 wedges
1. To prepare salsa: Combine tomatoes, jalapeno, onion, vinegar, 1/4
teaspoon of salt and 1/4 teaspoon of pepper in a small bowl; sprinkle on
mint and set aside while preparing chicken.
2. Sprinkle each slice of chicken breast with 1/8 teaspoon of salt and
1/8 teaspoon of pepper. Coat a large heavy-bottomed ridged grill pan with
cooking spray. Heat over medium-high heat for 1 minute.
3. Arrange chicken in single layer on pan. Cook over medium-high heat
until chicken turns white around edges, about 1 to 2 minutes. Flip and cook
second side until chicken is cooked through, about 1 to 2 minutes more.
(Note: Cut back on prep time by purchasing thinly sliced chicken breast from
your supermarket meat case.)
4. Arrange chicken in overlapping slices on a serving plate; spoon on
salsa and garnish with lemon wedges. Yields about 3 ounces of chicken and
1/2 cup of salsa per serving.
cblessum on 5/4/2007