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|Chicken Breasts with Plum Salsa and Basmati Rice|
Skinless fowl breasts are pro with rosemary and pan-fried, then served over basmati rice with a completely unique, candy and spicy plum and habaneros salsa. Pair with inexperienced beans and toasted pine nuts.
- 1 ½ cups water
- 1 cup uncooked basmati rice, rinsed and drained
- ¾ pound plums, pitted and chopped
- ½ medium purple onion, minced
- three habanero peppers, seeded and minced
- 3 tablespoons minced clean cilantro
- 1 teaspoon sugar
- ¾ pound boneless, skinless chicken breasts
- 2 teaspoons sparkling rosemary, minced
- salt and pepper to taste
- 2 teaspoons vegetable oil
|Prep : 30M||Cook : 2M||Ready in : 50M|
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