Its strawberry season here in Belgium and I’m loving it. Thanks to globalization it is now possible to find fresh strawberries year around but nothing tastes better than a fresh local berry. Belgian strawberries are slightly smaller than their imported counterparts and when ripe, are a deeper red color. They are also sweeter. I buy them every chance I can get and they are so good it is hard to make it home with them. But when I do, I try to incorporate them into as many dishes as I can.
This fruit salsa is refreshing and flavorful and is the perfect topping for cripsy panko coated chicken breasts. Of course the strawberries play a leading role in the salsa but I’ve also added avocado, blueberries and pineapple to the mix. Be sure that your avocado is ripe and use whatever fresh fruits you have available. The jalapeno and the cilantro add a bit of heat and spice to the sweetness of the fruits. Regular breadcrumbs may be substituted for the panko but using the later will result in crispier chicken.
CRISPY CHICKEN w/ AVOCADO-BERRY SALSA
1 ripe avocado, diced
1 cup strawberries, diced
3/4 cup fresh blueberries
1/2 cup fresh pineapple, diced
Juice of 1 lime
1 jalapeno, seeded and minced
1/4 cup cilantro, minced
1/2 teaspoon salt
2 tablespoons olive oll, divided
4 boneless, skinless chicken breasts, pounded thin
1/4 cup flour seasoned with salt and pepper
2 eggs, beaten with 1 tablespoon of water
1 cup panko crumbs
- To make the salsa, combined the avocado, fruits, lime juice, jalapeno and cilantro in a small bowl.
- Sprinkle with the salt, toss well and allow to sit while you make the chicken.
- Heat 1 tablespoon of the oil in a large skillet set over medium-high heat.
- Place the seasoned flour in a shallow dish, the egg mixture in another dish and the panko crumbs in a third dish.
- Dredge the chicken first in the flour mixture followed by the egg mixture and finally the panko crumbs, ensuring that all sides of the chicken are covered with all of the mixtures.
- Place two of the chicken breasts in the hot skillet and saute until crispy and browned, about 4 minutes.
- Flip the chicken over and cook for an addition 3 to 4 minutes or until the chicken is cooked through. The length of cooking time will depend upon the thickness of the breasts.
- Add the remaining oil to the skillet and once it is hot, cook the remaining chicken breasts.
- Serve immediately topped with the avocado-berry salsa.