Every Tuesday, Sally is sharing a recipe with you. If you have any comments fell free to E-mail Sally at, Sally@1055online.com
SALLY’S RECIPE OF THE WEEK BROUGHT TO YOU BY TOOJAYS.
Sally has taken up an interest in cooking and every Tuesday she is sharing one of her success stories with you. Feel free to comment. Just E-mail her at firstname.lastname@example.org
Chicken Tenders with Fresh Peach Salsa
Publix’s Apron Recipes
1 pound chicken tenderloin, or could be pork or fish!
½ tsp salt
¼ tsp pepper
3 TBS olive oil, divided
2 TBS fresh cilantro, chopped
1 jalapeno pepper, seeds removed and chopped
2 peaches or nectarines (pit removed and cut into small pieces)
2 medium tomatoes, chopped
¾ cups diced white onion
1 tsp white balsamic vinegar
Preheat oven to 400. Heat large sauté pan for about 2 minutes. Season meat with salt and pepper. Put 1 TBS oil in pan then add meat and cook and turn about 2 to 5 minutes per side, depending on which meat you use and thickness. (Fish is less, then chicken then pork.)
Transfer meat into a shallow baking pan and bake 10 to 22 minutes. Again based on which meat you are using.
For salsa, combine cilantro, jalapeno, peaches (nectarines) tomatoes, onions and vinegar then 2 TBS oil. Mix well.
Serve meat with Salsa.
This dish is great with jasmine rice or brown rice. This is originally a pork recipe but since I eat very little pork I tried it with fish and chicken and it was very good. I’ve also used this recipe on fish and like it as well.
This salsa is very versatile and very easy to make. I suggest making it in an hour or so in advance so the flavors can mesh then let sit out for about 15 minutes before serving. (I think fruit tastes much better at room temperature or slightly cooler.)