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Publix Simple Meals

Island Chicken With Tropical Salsa

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare salsa and chill - 15 minutes

-- Prepare chicken and serve - 15 minutes

Island Chicken


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).

Tropical Salsa


6-8 sprigs fresh cilantro

1 lime (for juice)

1/3 cup jalapeño pepper jelly

1 papaya

1 mango

1 cup fresh pineapple chunks

1 avocado


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.)

Aprons Advice

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.

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Island Chicken

CALORIES (per 1/4 recipe) 300kcal; FAT 14g; CHOL 130mg; SODIUM 650mg; CARB 1g; FIBER 0g; PROTEIN 39g; VIT A 8%; VIT C 0%; CALC 4%; IRON 6%

Tropical Salsa

CALORIES (per 1/8 recipe) 110kcal; FAT 3g; CHOL 0mg; SODIUM 10mg; CARB 20g; FIBER 3g; PROTEIN 1g; VIT A 10%; VIT C 70%; CALC 2%; IRON 2%

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