Seared Chicken with Strawberry Salsa - Lisa Deane

Chicken:
1/2 teaspoon paprika
1/4 teaspoon ground allspice or cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken
breast halves (about 4 ounces
each), all visible fat discarded

Salsa:
1 c diced strawberries, mango or peeled peaches
1 medium poblano pepper, seeded and ribs discarded, diced, or 3/4 medium green bell pepper, chopped
1/2 c finely chopped red onion
1/4 c chopped fresh mint or snipped fresh cilantro
2 TBSP fresh lemon juice
1 tsp sugar
1/8 tsp crushed red pepper flakes
Vegetable oil spray
2 tsp canola oil

In a small bowl, stir together the paprika, allspice, salt, and black pepper.
Sprinkle over the smooth side of the chicken pieces, pressing with your
fingertips so the mixture adheres. Let stand for 10 minutes. Meanwhile, in a medium bowl, stir together the salsa ingredients. Heat a 12-inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray. Pour in the oil and swirl to coat the bottom. Cook the chicken with the smooth side down for 4 minutes. Turn over and cook for 4 to 5 minutes, or until no longer pink in
the center. To serve, put the chicken on plates and spoon the salsa on the side.

Serves 4; 3 oz chichen and ½ c salsa per serving.