Pan-Roasted Chicken with Citrus-Fig Salsa

Chicken with Citrus-Fig Salsa
Print Recipe
Servings
4
Servings
4
Chicken with Citrus-Fig Salsa
Print Recipe
Servings
4
Servings
4
Ingredients
  • 8 dried figs
  • 1/2 cup fresh orange chopped small
  • 1/2 cup fresh red grapefruit chopped small
  • 2 tablespoons fresh parsley minced
  • 1 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 4 tablespoons olive oil divided
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts cut into 6-ounce pieces
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Soak figs in hot water for 10-15 minutes; drain and chop.
  3. For the salsa, combine figs, orange, grapefruit, parsley, balsamic vinegar, honey, 2 tablespoons olive oil and 1/8 teaspoon salt; set aside.
  4. Season chicken on both sides with 1/8 teaspoon salt and 1/4 teaspoon pepper.
  5. In an oven-safe sauté pan, heat 2 tablespoons olive oil to medium-high heat.
  6. Carefully place chicken in the pan; cook untouched for 2-3 minutes. (Keep in mind the oil may splatter.) The cooked side of the chicken will be lightly browned.
  7. Flip chicken and turn off heat; carefully place pan in oven and cook to an internal temperature of 165 degrees, about 5-7 minutes.
  8. Remove from oven and let the chicken rest for 1-2 minutes.
  9. Garnish with salsa and serve.
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