Recipe courtesy of Whole Foods Market
Instead of chicken, you could spoon this family-friendly salsa over pork chops or baked tofu, or serve it with tortilla chips in place of standard tomato salsa. Stir in chopped jalapeños, if you like.
1/2 pound cherries (about 2 cups), pitted
1/2 cup chopped white onion
1 large ripe tomato, cored and roughly chopped
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons chopped fresh cilantro
3/4 cup whole wheat breadcrumbs
4 (5-ounce) boneless, skinless chicken cutlets
2 tablespoons extra-virgin olive oil
Put cherries, onion, tomato, 1/4 teaspoon salt and 1/4 teaspoon pepper into a food processor and pulse to make a chunky salsa. (Or, finely chop all of the ingredients and toss together in a bowl.) Stir in cilantro and set aside.
Put breadcrumbs into a wide, shallow dish. Season chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, dredge in breadcrumbs to coat, shake off and discard any excess crumbs and transfer coated cutlets to a large plate.
Heat oil in a large skillet over medium high heat. Working in two batches, if needed, arrange chicken in skillet in a single layer and cook, flipping once, until cooked through and golden brown, 6 to 8 minutes. Transfer to plates and spoon salsa over the top.
Per serving (about 8oz/240g-wt.): 320 calories (100 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 530mg sodium, 24g total carbohydrate (4g dietary fiber, 10g sugar), 32g protein