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Spicy Tomatillo and Pineapple Salsa with Brined Chicken Cutlets

Brined Chicken Breast Cutlets
Pound boneless, skinless chicken breasts to even 1/2 inch thickness
In gallon-sized plastic zip lock bag, dissolve 1/2 cup kosher salt OR
1/4 cup table salt, and 1/2 cup sugar in 1 quart of cold water.  Add

chicken and seal bag, pressing out as much air as possible. Refrigerate for 30 minutes or so.  Then remove chicken from brine, dry thoroughly with paper towels, sprinkle with freshly ground pepper.  Brush each side with light coating of vegetable oil.  Place on pre-heated barbeque grill until light brown, 2 to 3 minutes per side, no longer!  When cooked, serve with

TOMATILLO AND PINEAPPLE SALSA:(Use very ripe fresh pineapple or canned pineapple tidbits to equal 3 cups)

6 small tomatillos (about 8 ounces) husked
1/2 large ripe pineapple or 3 cups of canned pineapple tidbits, drained
1 chipotle chile en adobo, minced (about 1 teaspoon)
1 teaspoon lime juice
pinch of salt

Boil tomatillos in 1 quart water over high heat until skins start to pucker.  With slotted spoon, remove tomatillos to a bowl of ice water to stop the cooking.  When cool, core tomatillos and cut into small cubes.  Toss tomatillos, pineapple, chipotle chile, lime juice and pinch of salt in medium bowl.  Cover and refrigerate at least 30 minutes to blend flavors.  Serve over brined and barbequed chicken  breasts. Amazing!

Source: Cook’s Illustrated, July/August 2001 issue (Through Judy Wood).

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149 Crystal Springs Lane
Roseburg, OR 97471

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