Herb Chicken with Strawberry Salsa

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Strawberries with chicken? It might sound a little different, but after one bite you’ll be so impressed and going back for more. Give it a try – you’ll wonder why you’ve never tried this flavor combination before. This sweet and savory entrée is perfect for a summer picnic.

Ingredients:

• 1 1/2 cups strawberries, hulled and diced
• 1 kiwi, peeled and diced
• 1 small jalapeno, finely chopped (remove the ribs and seeds if you don’t like spicy)
• 1 shallot (or 1/2 small red onion), finely chopped
• 1 lime, zested and juiced
• 1/2 tsp. honey
• 1 tsp. cilantro, chopped
• 2 skinless boneless chicken breast
• 2-3 sprigs of fresh thyme, roughly chopped
• salt and pepper
• 1 clove of garlic, finely chopped
• 3 tbsp. butter
• olive oil
• A few generous pinches salt and black pepper (for the salsa and chicken)

Directions:

In a medium bowl, combine the strawberries, jalapeno, kiwi, onion, lime zest, lime juice and honey. Season with salt and pepper to taste and set aside.

To a small prep bowl add chopped thyme, garlic, a good pinch of salt and pepper. Mix to combine. Drizzle olive oil over chicken and liberally season both sides with herb mixture. Try to press the seasoning into the chicken, creating a crust. Place a skillet over medium heat and melt butter with a drizzle of olive oil. Make sure you add enough to have a good 1/4 inch coating. Once the butter melts, add your chicken to the pan. Allow to cook for about 4 minutes. Tilt your pan to allow your butter to gather. Use a spoon to collect the butter and pour over top of the chicken. This method is called basting and it will help keep your chicken moist and tender. Do this about 10 times. Once the cooking time reaches 6 minutes, flip the chicken. Allow to cook for 1-2 minutes and repeat the basting method until the chicken reaches an internal temp of 165. Remove from heat and allow to rest.

Add chicken to a serving plate and top with the Strawberry Salsa. Garnish with a sprinkle of cilantro.