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California Raisin Pan-Seared Chile Chicken Breast 2005
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
Yield: 4 servings
4 pc. boneless chicken breasts
(120 grams ea.)
2 Tbsps. soy sauce
3 Tbsps. oil for frying
1/2 tsp. dried chile flakes, or to taste
2 tomatoes, roughly chopped
1 cup California raisins
3 garlic cloves, minced
1/2 tsp. salt
1/2 cup water Raisins, for garnish
Cilantro leaves, for garnish
Rub chicken breasts with soy sauce and marinate for at least 10 minutes.
Heat 3 tablespoons oil in frying pan and sear chicken breast on all sides.
Set aside. Add chile flakes and sautè 5 minutes. Add tomatoes, raisins, garlic and chicken breasts. Lower heat, cover pan and cook closely for about 10 minutes, adding water gradually to prevent burning.
Garnish with California raisins and coriander leaves. Serve with steamed rice, naan, chapatti or tortillas.
Recipe and photo from the California Raisin Marketing Board.
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