Grilled Chicken Breasts with Fresh Strawberry Salsa

Name: Grilled Chicken Breasts with Fresh Strawberry Salsa
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 2 Tbsps chopped fresh mint; 1 clove garlic, minced; 59 milliliters olive oil; 2 Tbsps raspberry vinegar; 79 milliliters minced red onion; 4 servings salt and pepper to taste; 1 serrano chile, seeded and minced; 680 grams skinless, boneless chicken breast halves; 59 milliliters sour cream; 473 milliliters sliced fresh strawberries; 2 Tbsps white sugar

Grilled Chicken Breasts with Fresh Strawberry Salsa requires about 2 hours and 35 minutes from start to finish. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 394 calories, 37g of protein, and 21g of fat per serving. This recipe is typical of Mexican cuisine. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as an affordable main course. A mixture of chili powder, sugar, raspberry vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish.

Ingredients you will need

Chicken Breast Halves

Salt And Pepper

Meat

Equipment you will use

Baking Pan

Meat Tenderizer

Ziploc Bags

Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl.

Ingredients you will need

Raspberry Vinegar

Serrano Pepper

Chili Powder

Garlic

Equipment you will use

Whisk

Bowl

Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal.

Ingredients you will need

Chicken Breast

Olive Oil

Marinade

Equipment you will use

Whisk

Place into the refrigerator, and marinate for 2 to 3 hours.

While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper.

Ingredients you will need

Raspberry Vinegar

Salt And Pepper

Serrano Pepper

Strawberries

Red Onion

Whole Chicken

Sugar

Mint

Equipment you will use

Bowl

Let the salsa stand at room temperature for 20 minutes before serving.

Ingredients you will need

Salsa

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side.

Ingredients you will need

Chicken Breast

Marinade

Whole Chicken

Shake

Equipment you will use

Grill

Serve with the strawberry salsa and a dollop of sour cream.

Ingredients you will need

Sour Cream

Strawberries

Salsa

Equipment

Ingredients

Servings:

1teaspoon

chili powder 2Tbsps

chopped fresh mint 1clove

garlic, minced 59milliliters

olive oil 2Tbsps

raspberry vinegar 79milliliters

minced red onion 4servings

salt and pepper to taste 1

serrano chile, seeded and minced 680grams

skinless, boneless chicken breast halves 59milliliters

sour cream 473milliliters

sliced fresh strawberries 2Tbsps

white sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.