Cherry Salsa Chicken

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July 9, 2016

  • Prep: 35 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Directions

1In large bowl combine cherries, red onion, lemon juice, basil, OIL WELL Bordeaux Cherry Balsamic, OIL WELL Honey and a pinch of OIL WELL Himalayan Pink Salt. Mix well. Refrigerate for ½ hour.

2Heat OIL WELL EVOO in sauté pan over medium heat.

3Season chicken breasts with OIL WELL Himalayan Pink salt and fresh ground pepper. Sauté over medium heat for 4 minutes. Flip and cook for an additional 4 minutes or until cooked through. Chicken is done when juices run clear and meat is no longer pink in the center.

4Remove and let rest for 5 minutes. Place on serving platter and top with cherry salsa. Serve and enjoy!

Ingredients

4 boneless, skinless chicken breasts

1 1/2 lb bordeaux cherries, pitted and chopped

1/2 C red onion, minced

2 T fresh lemon juice

2 T fresh basil, chopped

1 T OIL WELL Bordeaux Cherry Balsamic

2 t OIL WELL Honey

OIL WELL EVOO

OIL WELL Himalayan Pink Salt and fresh ground pepper to taste

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