-- Prepare salsa and chill - 15 minutes
-- Prepare chicken and serve - 15 minutes
1 1/2 pounds boneless chicken cutlets
2 teaspoons garlic salt
2 tablespoons butter
1/4 cup fresh pre-diced red onions
4 thin slices Swiss cheese
1. Preheat large sauté pan on medium-high 2-3 minutes. Sprinkle both sides of chicken with garlic salt (wash hands).
2. Place butter in pan; swirl to coat. Add chicken (wash hands); cook 4 minutes. Turn chicken over, add onions, and cook 4-5 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
3. Top chicken with cheese slices. Cover and cook 1 more minute or until cheese melts. Serve with Tropical Salsa (recipe below).
6-8 sprigs fresh cilantro
1 lime (for juice)
1/3 cup jalapeño pepper jelly
1 cup fresh pineapple chunks
1. Rinse all unpeeled fruit and cilantro. Chop cilantro leaves finely, then measure (2 tablespoons); place in large bowl. Squeeze juice of lime (1 1/2 tablespoons) into bowl; stir in pepper jelly until well blended.
2. Cut fruit into bite-size pieces, in order listed; add to bowl.
Papaya: Cut in half lengthwise; remove seeds and peel. Cut up one fourth of papaya (2 cups). Reserve remainder for another use.
Mango: Cut mango away from pit. Remove peel; cut fruit (1 cup).
Pineapple: Cut, as needed.
Avocado: Cut into quarters; remove peel and cut fruit (1 1/8 cups).
3. Gently stir to coat ingredients; chill until ready to serve. (Makes 8 servings.)
Don’t want to cook chicken tonight? This flavorful salsa would make a perfect topping for sliced rotisserie chicken, crab cakes, grilled fish, or pork chops.