Fruit salsas add special interest to pork or chicken.
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2 medium (2 cups) fresh peaches, chopped
1 tablespoon sugar
2 tablespoons sliced green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped jalapeño pepper
4 (4-ounce) boneless skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons Land O Lakes® Butter
Stir together all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.
Sprinkle chicken breasts with salt and pepper. Melt butter in 10-inch skillet; add chicken breasts. Cook over medium heat, turning once or twice, 15-20 minutes or until chicken is no longer pink. Continue cooking, turning and coating chicken with butter, until internal temperature reaches 165°F and juices run clear when pierced with a fork.
Serve chicken with salsa.
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