CHICKEN BREASTS WITH APPLE-PEAR SALSA
Prep Time: 20 Minutes
Time: 4 to 24 Hours
Cook Time: 10 to 14 Minutes
Makes 4 to 8 servings
8 skinless, boneless
chicken breast halves
2/3 cup olive oil
1/3 cup dry white wine
1/2 cup pear nectar
1/2 cup apple juice
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. soy sauce
salt and pepper to taste
2 medium Granny Smith apples, quartered, cored and finely diced
2 medium Bosc pears, quartered, cored and finely diced
1 small red onion, peeled and diced
1/4 cup fresh cilantro, finely chopped
2 Tbsp. light brown sugar, packed
2 Tbsp. fresh lime juice
2 Tbsp. apple juice
2 Tbsp. pear nectar
1. For marinade: In large
bowl, combine olive oil, wine, pear nectar, apple juice, soy
sauce, cilantro, salt and pepper. Whisk to blend. Reserve 1/2
cup of marinade in small bowl for basting. Cover and refrigerate.
Arrange chicken breasts, in a single layer, in shallow baking
dish. Pour remaining marinade over chicken and turn to coat.
Cover dish with plastic wrap and refrigerate for at least 4 and
up to 24 hours.
2. For salsa: In a medium bowl,
combine apples, pears, onion, cilantro, brown sugar, lime juice,
apple juice, and pear nectar. Mix well. Cover and refrigerate
3. Preheat grill on medium-high
heat. Remove chicken dish from refrigerator and remove chicken
breasts to plate; discard marinade.
4. Place chicken breasts on grill
and grill until cooked through, 5 - 7 minutes per side. Baste
with remaining marinade as needed. Transfer chicken to plates
(2 breast halves per plate) and top with salsa.