Chicken Breasts with Plum Salsa and Basmati Rice

Chicken Breasts with Plum Salsa and Basmati Rice

DAMESTJERNELYS

"Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts."
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Ingredients

50 m servings 660 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 98.5g
  • 32%
  • Protein:
  • 48.2 g
  • 96%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
  2. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
  3. Meanwhile, season chicken with fresh rosemary, salt, and pepper.
  4. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

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Reviews

Read all reviews 16
  1. 19 Ratings

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Most helpful positive review

This was very tasty. I pretty much followed the recipe with one minor change. I pureed a little bit of the salsa and marinated the chicken in that overnite to infuse a little bit of the plum fla...

Most helpful critical review

this ended up being too hot to enjoy, and i love hot food. next time i will have to either use a different kind of pepper or cut back on the peppers.

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This was very tasty. I pretty much followed the recipe with one minor change. I pureed a little bit of the salsa and marinated the chicken in that overnite to infuse a little bit of the plum fla...

this ended up being too hot to enjoy, and i love hot food. next time i will have to either use a different kind of pepper or cut back on the peppers.

Wow, what a delicious recipe! A warning for those who don't like spicy foods -- this one is HOT! I am from Arizona and enjoy spcy foods but the salsa, even with only two habaneros, had a lot of ...

The salsa is to die for! We have a plum tree and like southwest spicy food. We made this recipe 3 times and also used the salsa on pork tenderloin. Muoy Bueno! We have made the salsa with serran...

Great recipe. But since I'm not suicidal, I nixed the three habaneros and just used a jalapeno.

I am actually reviewing only the salsa, which is outstanding and would go well with chicken (or pork) prepared any way.

Delicious recipe!! I altered the plum salsa a little - used 1 1/2 jalapenos instead of habaneros and I also added the juice of 1/2 of a lime. It was excellent - and a little less spicy, althou...

My! My! My!! Was this ever SO good! I was hesitant, though, with the combination of flavors, but my, my, my, do they ever work so good together!! I will be makIng this again. Made as directed, ...

This was very good, minus the habanero peppers. I only added one and a half and the salsa was still way too hot and overpowered everything. Other than that, it tasted pretty good and I will prob...

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