Poached Chicken Breast with Fresh Salsa
| Yield: | 1 Servings |
| Categories: |
| POACHED CHICKEN | ||
| 1 | c | Dry white wine or chicken broth |
| 1/2 | ts | Thyme |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 4 | Boneless; skinless chicken breast cutlets, about 1 LB | |
| FRESH SALSA | ||
| 1 | md | Tomato; chopped |
| 1 | sm | Avocado; chopped |
| 1/2 | c | Fresh cilantro; (leaves only),finely chopped |
| 1/4 | c | Finely chopped walnuts |
| 1 | Jalapeno peppers; seeded and minced, (up to 2) | |
| 1 | sm | Onion; minced |
| 2 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/2 | c | Poaching liquid from Rice Bowl after cooking chicken; (or 2 TB each of poaching liquid and olive oil) |
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