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California Raisin Pan-Seared Chile Chicken Breast 2006
1 Min Read
Diane Ridge
YIELD: 4 servings
4 boneless chicken breasts
(4 1/4 oz. each) 2 Tbsps. soy sauce 3 Tbsps. oil for frying
1/2 tsp. dried chile flakes or more to taste 2 tomatoes, roughly chopped 1 cup California raisins
3 garlic cloves, minced
1/2 cup water
1/2 tsp. salt
fresh coriander (cilantro) leaves, for garnish
1. Rub chicken breasts with soy sauce and marinate for at least 10 minutes.
2. Heat oil in frying pan and sear chicken breast on all sides. Set aside.
3. Add chile flakes to pan and sautè 5 minutes. Add tomatoes, garlic, raisins and chicken breasts. Lower heat, cover pan and cook closely for about 10 minutes, adding water gradually to prevent burning.
4. Garnish with raisins and coriander leaves. Serve with steamed rice, naan, chapatti or tortillas.
Photo and Recipe submitted by the California Raisin Marketing Board
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