Rub chicken breasts on both sides evenly with olive oil and sprinkle with salt and pepper. Place in a sealable plastic bag and cover with bottled marinade and refrigerate 30 minutes. After 30 minutes, open bag and shake off excess marinade and bake, grill, or sauté until chicken is cooked through. (It takes about 8 to 10 minutes on each side to cook boneless chicken breasts; less time if they are thinly cut or pounded.)
Top cooked chicken with salsa and serve with rice garnished with fresh cilantro.
Salsa
4 clementines, peeled and diced
6 grape or cherry tomatoes, quartered
1 green onion, finely chopped
1/2 jalapeno pepper, finely chopped, seeds and veins removed
2 Tbsp chopped cilantro leaves
2 Tbsp toasted pine nuts
1 clove garlic, minced
Juice of 1/2 a fresh lime
Salt and pepper, to taste
Fresh cilantro sprigs, for garnish
Combine all salsa ingredients in a bowl and season to taste with salt and pepper.
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1/2 jalapeno pepper, finely chopped, seeds and veins removed
2 Tbsp chopped cilantro leaves
2 Tbsp toasted pine nuts
1 clove garlic, minced
Juice of 1/2 a fresh lime
Salt and pepper, to taste
Fresh cilantro sprigs, for garnish
Directions:
Rub chicken breasts on both sides evenly with olive oil and sprinkle with salt and pepper. Place in a sealable plastic bag and cover with bottled marinade and refrigerate 30 minutes. After 30 minutes, open bag and shake off excess marinade and bake, grill, or sauté until chicken is cooked through. (It takes about 8 to 10 minutes on each side to cook boneless chicken breasts; less time if they are thinly cut or pounded.)
Top cooked chicken with salsa and serve with rice garnished with fresh cilantro.
Salsa
Combine all salsa ingredients in a bowl and season to taste with salt and pepper.
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