Chicken with Green Apple Chipotle Salsa Recipe

	Preparation Time
	40 Minutes

	Cooking Time
	20 Minutes

	Servings
	4 persons

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An unusual apple-chipotle salsa adds fresh crunch to spice-rubbed chicken.

Nutrition Facts

Amount per Serving

Calories 207.10 kcal

% Daily Value *

Total Fat 6.83 g: 10.5 %
Saturated Fat Content 1.20 g: 6 %
Cholesterol 75.52 mg: 25.2 %
Sodium 214.69 mg: 8.9 %
Total Carbohydrate: 3.2 %
Dietary Fiber 2.05 g: 8.2 %
Sugars 6.43 g: 16.1 %
Protein 25.72 g: 51.4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Spices, chili powder	½ tsp
Spices, paprika	1 tbsp
Spices, pepper, black	1 dash
Cayenne pepper	⅛ tsp
Salt	1 dash
Red wine vinegar	¼ cup
Olive oil	1 tablespoon
Skinless chicken breast, raw	4 breast, bone and skin removed
CAMPBELL Soup Company, PACE, Chipotle Chunky Salsa	½ tbsp
Apples, raw, with skin	1 cup slices
unsweetened canned apple juice	¼ cup
Cilantro, raw	¼ Cup
Onions raw	½ cup, sliced
Peppers, sweet, red, raw	½ cup, sliced
Brown sugar	½ tsp packed

Preparation method

To make salsa, in a bowl, mix unpeeled, diced apple, diced onion, diced bell pepper, chopped cilantro, apple juice, vinegar, and chili. Cover and chill.
Rinse chicken and pat dry. Rub chili spice mix all over chicken.
To grill, coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid if using gas.
Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total.
To sauté, set a 10- to 12-inch nonstick frying pan over medium heat. When pan is hot, add oil and tilt to coat bottom. Lay chicken breasts, slightly apart, in pan (if using a 10-inch pan, cook chicken in two batches, using half the oil at a time; keep cooked breasts warm, lightly covered, in 200° oven).
Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 10 to 12 minutes total; reduce heat slightly if chicken begins to brown excessively.
Transfer chicken to plates. Serve with green apple-chipotle salsa.
Chili spice mix: In a small bowl, mix 1 tablespoon paprika, 1 teaspoon each salt and pepper, 1/2 teaspoon chili powder, 1/2 teaspoon firmly packed brown sugar, and 1/8 teaspoon cayenne.

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