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and Oregano Salsa
http://www.self.com/fooddiet/recipes/2007/03/chicken‐
salsa?mbid=enws_row1011
Serves 4
INGREDIENTS
2 tablespoon olive oil
2 tablespoon chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz each)
Salsa
1 pound fresh tomatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano
PREPARATION
1. Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least
30 minutes.
2. For Salsa, heat oven to 400. Cover a baking tray with foil. To make salsa,
spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until
lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion,
jalapeño, garlic and oregano in a bowl.
3. Coat a large skillet with cooking spray. Heat over medium‐high heat.
4. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium‐
low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce
heat to low. Cover chicken; cook 10 minutes.
5. Divide chicken among 4 plates; top each with 1/4 of the salsa. Serve
immediately.