Coffee-Spiced Chicken and Fruit-Basil Salsa
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Chicken and coffee are teaming up to make this delicious
Recipe and photo from Good Housekeeping July-09 |
| 3 | cups seedless watermelon cubes, cut into ½-inch chunks |
| (from 4-lb piece of watermelon) | |
| 1 | large ripe nectarine, pitted and cut into ½-inch chunks |
| 3 | tbsp finely chopped red onion |
| 1 | tbsp fresh lemon juice |
| 2 | tbsp instant coffee |
| 1 | tbsp grated peeled fresh ginger |
| 1 | tbsp olive oil |
| 1¼ | tsp ground allspice |
| 8 | skinless, boneless chicken-breast halves (3 lbs) |
| ½ | cup packed fresh basil leaves, coarsely chopped |
DIRECTIONS:
| 1. | In medium bowl, combine watermelon, nectarine, red onion, and lemon juice |
| 2. | Cover and refrigerate while preparing chicken (will make 4 cups) |
| 3. | Prepare outdoor grill for covered direct grilling on medium |
| 4. | In large bowl, with spoon or fingers, press coffee to pulverize |
| 5. |
Add ginger, oil, allspice, and ½ teaspoon salt; stir to combine |
| 6. | Add chicken and toss to evenly coat with spice mixture |
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(you may need to pat spice mixture onto chicken with fingers) |
| 7. | Place chicken breasts on hot grill grate. Cover and cook 8 to 10 minutes or until juices |
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run clear when thickest part of chicken is pierced with tip of knife, turning once |
| 8. | Transfer chicken to cutting board and let rest 5 minutes |
| 9. |
Meanwhile, stir basil and ¼ teaspoon salt into salsa |
| 10. | Slice chicken crosswise and serve with salsa |
Each serving has approximately 235 calories, 4 g fat, 99 mg cholesterol, 310 mg sodium, 8 g carbohydrate, 1 g fiber, 40 g protein