Hi all– I’m happy to say I’m tucked in here in San Francisco waiting with Ani & Brian & Lois or the new baby to arrive! It could be any day now! (You know I’ll let you know when he arrives!)
But back to chicken– here’s dinner a couple nights ago. Spicy chicken, with bright salsa. It’s peach sweet, avocado creamy and a little tart from the lime juice. With a leafy green salad and a chunk of cornbread– a good end of summer dinner.
CHIPOTLE CHICKEN WITH AVOCADO PEACH SALSA
2 boneless skinless chicken breasts
3 tab. flour
2 to 3 tab. Chipotle Garlic chili powder*
2 tab. olive oil
1 to 2 tab. chopped cilantro
1 tsp. fresh lime juice
2 tab. red onion, chopped fine
1/4 tsp, freshly ground black pepper
1 tab. olive oil
1 avocado, peeled, pitted, cut to chunks
1 large peach, not peeled, pitted, cut to chunks
To cook the chicken, heat the olive oil in a medium high skillet. Then cut the chicken breasts horizontally to make 4 thinner chicken filets.
Mix the flour and Chipotle chili powder together in a flat bowl and dredge the chicken in the mixture on both sides before dropping it into the hot oil. Cook 3 to 4 minutes on each side until the chicken is well browned and cooked through.
To make the salsa, mix the cilantro, lime juice, red onion, salt, pepper and olive oil. Then cut in the peach and avocado. Mix it and spoon the salsa over the cooked chicken hot from the pan. Enjoy!
*The flavored chili powder was McCormick brand– but any chili powder would be good.