THURSDAY, MARCH 21, 2024 30 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 2 tbsp neutral oil, divided • 4 boneless, skinless chicken breasts (about 2 lb total) • 1 tsp freshly ground black pepper • 3/4 tsp garlic powder • 2 1/2 tsp kosher salt, divided, plus more • 2 tbsp chopped fresh cilantro, plus more for serving • 16 oz strawberries, stemmed, halved, sliced, divided • 3 jalapeños, seeded, chopped, divided • 2 shallots, chopped, divided • 1/2 c. plus 1 tbsp balsamic vinegar • 1 chipotle chili in adobo, chopped, plus 1 tsp adobo sauce • 2 tbsp BBQ sauce • 2 tbsp honey DIRECTIONS Step 1 In a large skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry; season both sides with pepper, garlic powder, and 2 teaspoons salt. Add chicken to skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, 7 to 8 minutes per side. Transfer chicken to a plate. Step 2 Meanwhile, in a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tablespoons shallots, 1 tablespoon vinegar, and 1/2 teaspoon salt. Step 3 In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook remaining jalapeños and shallots and a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes. Add remaining 1/2 cup vinegar and stir to deglaze, scraping bottom of skillet. Stir in chile, adobo sauce, BBQ sauce, honey and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook down, 7 to 8 minutes. Step 4 Return chicken to skillet to heat through. Spoon strawberry salsa over. Top with cilantro. Source: www.delish.com
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