Spicy Cumin Chicken with Strawberry Coulis

Coarsely pureed or mashed strawberries make a thick uncooked sauce, called a coulis. Using uncooked berries preserves the flavor and color. Also, flattening the chicken breasts to an even thickness allows for a shorter cook-time and moister meat.


Prep Time: 15 minutes | Cook Time: 10 minutes | Makes: 4 servings


Ingredients


• 8 oz. Driscoll's Strawberries, rinsed and sliced (about 1-1/2 cups)

• 2 Tbsp. sliced green onions (about 2 onions)

• 2 Tbsp. chopped cilantro

• 1 pinch granulated sugar

• 4 each boneless, skinless chicken breasts (about 1-1/4 pounds)

• 1/2tsp. ground cumin

• 1/2tsp. ground coriander

• 1/2tsp. dried oregano

• 1/2tsp. salt

• 1/4tsp. cayenne pepper

• 1 Tbsp. butter


Instructions


1. Combine strawberries, green onion, cilantro and sugar in a blender or food processor. Pulse briefly to make a slightly chunky sauce..

2. Set aside at room temperature until ready to serve

3. Flatten chicken to 3/4-inch thickness, using palm of hand or a meat mallet.

4. Combine cumin, coriander, oregano, salt and cayenne. Sprinkle half the mixture over one side of chicken breasts.

5. Heat butter in a large skillet over medium-high heat. Add chicken seasoned side down. Sprinkle remaining seasoning evenly over chicken.

6. Cook 4-5 minutes per side until internal temperature is 170°F.

7. Place chicken on serving plates and spoon 1-2 tablespoons sauce over each breast.