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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.

  • Meanwhile, season chicken with fresh rosemary, salt, and pepper.

  • 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.

Nutrition Facts

660 calories; 8.4 g total fat; 99 mg cholesterol; 115 mg sodium. 98.5 g carbohydrates; 48.2 g protein; Full Nutrition


Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2006
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 heat to it. I pureed half of the salsa and cooked it hoping to mellow that hotness from the peppers and it worked a little but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together! Read More
(13)

Most helpful critical review

Rating: 3 stars
07/18/2007
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. Read More
(13)
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/04/2005
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 flavor. I wasn't able to find haberno peppers so I used jalapenos and used less. I think next time I'll use the full amount as it wasn't as hot as I was afraid it would be. I added a bit of chicken stock to the pan as I cooked the chicken too. I'll make this again. Yummy summery recipe. Read More
(18)
Rating: 3 stars
07/18/2007
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. Read More
(13)
Rating: 5 stars
07/12/2006
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 heat to it. I pureed half of the salsa and cooked it hoping to mellow that hotness from the peppers and it worked a little but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together! Read More
(13)
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Rating: 5 stars
09/03/2009
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 serrano habaneros and jalapenos and all are excellent. Guests loved it! Read More
(8)
Rating: 4 stars
10/04/2010
Great recipe. But since I'm not suicidal I nixed the three habaneros and just used a jalapeno. Read More
(6)
Rating: 5 stars
03/02/2010
I am actually reviewing only the salsa which is outstanding and would go well with chicken (or pork) prepared any way. Read More
(6)
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Rating: 5 stars
08/18/2007
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 although spicy enough. I cooked the chicken on our foreman with a glaze of melted butter and lime juice. I really loved this...although it wasn't my husband's favorite. Read More
(5)
Rating: 5 stars
08/12/2011
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 salsa used 3 SEEDED SMALL habaneros in the salsa marinated in the fridge for an hour and it was NOT too hot. Had a little kick but worked well with the sweetness of the sugar and plums and tang of the cilantro. Marinated the chicken breasts in the salt pepper and fresh minced rosemary for about 30 minutes and since it was nice out I had DH grill them instead of pan frying. Was a nice surprise taste for the both of us he LOVED the salsa!! Did not make the rice or green beans but cooked an Uncled Bens boxed rice (Parmesean&Ramano) and sauted spinach in infused garlic olive oil. Made for a nice healthy and light summer dinner!! Thank you so much for posting this recipe!! It's a keeper!! Read More
(4)
Rating: 4 stars
04/25/2011
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 probably try to make it again without the peppers! Read More
(4)