I fully appreciate the fact that the winter holidays celebrate cranberries. In my opinion, there isn't a happier color in food than the color of cranberries. They dress up and flavor a dish in ways that other ingredients just can't match. When paired with poultry, I find myself loving and embracing every sweet and savory bite.
Tonight, I made Panko-crusted lime chicken with a cranberry-orange salsa. I loved it, and I think you will too!
Panko-crusted Lime Chicken
Boneless chicken breasts
panko bread crumbs
2 Tbsp. olive oil
Juice of 1 lime
Dip chicken breasts in panko bread crumbs. Brown each side in a saucepan with olive oil over medium-high heat. Remove from pan. Reduce heat to low. Add lime juice. Return chicken to pan and cook, covered, over low heat for 15 minutes.
Cranberry-Orange Salsa
(Southern Living)
2 navel oranges
1/2 cup fresh cranberries, coarsely chopped
1/3 cup red onion, finely chopped
1 Tbsp. sugar
1 Tbsp. olive oil
1/4 tsp. salt
1 jalapeno pepper, seeded and finely chopped
Combine all ingredients; cover and let stand 1 hours. Serve alongside grilled chicken.
No comments:
Post a Comment