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Chili Rubbed Chicken with Cranberry Salsa

Pam Manning of Fennimore, Wis., was the first-place winner of our August 2008 “Crantastic Main Dishes” recipe contest with this entry.

Salsa

  • 2 cups cranberries, fresh or frozen
  • 1 cup tomatoes, seeded and chopped
  • 1 cup red onion, diced
  • 8 garlic cloves, minced
  • 1/2 cup brown sugar, packed
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Chicken

  • 4 6-ounce boneless chicken breasts
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • Sour cream

In a food processor, chop the cranberries, tomatoes, onions, garlic and cilantro. Next add the brown sugar, lime juice and salt and pepper and mix well.

Spray a large skillet with nonstick cooking spray or coat with a tablespoon of vegetable oil and preheat on medium heat. Pound the chicken breasts flat and evenly coat both sides with the chili powder and paprika. Brown the chicken until the meat reaches an internal temperature of 165 degrees F., or the juices run clear.

Top the cooked chicken breasts with the salsa and a dollop of sour cream. Also good served with rice.

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