HotM 10: Quick and Easy

Hello blog friends! Sorry I haven't been around lately - I caught a nasty, nasty cold virus the day after Thanksgiving and then in the middle of trying to get over it, jetted off to the East Coast to visit LB's family and just returned last Thursday. I'm still struggling with the dregs of this dumb cold (yuck! it's been almost three weeks!), and LB and I are getting ready to leave again soon to visit my family for Christmas, but I'm hoping that this entry for HotM10: Quick and Easy to the lovely Ilva is on time (or that she will forgive my near tardiness?).

Since I am preparing for a scientific conference the beginning of January and attempting to finish my presentation before I leave (on Thursday!), I won't wax poetic and ramble on here today and will leave you with only the recipe and my comments on it. This is a tasty little dish...a bit tropical and cool for the winter days, but perhaps since I have a move to Hawaii on the brain, it seemed appropriate. It's also a nice change from all the heavier foods that are so prevalent this time of year. And of course, it's both low-calorie and low fat - so it's also heart healthy!

Chicken breasts with fruit salsa, serves 4

4 boneless, skinless chicken breasts
2 tsp paprika
salt and pepper to taste
cooking spray, plus 1 tsp. olive oil
1 cup low sodium, fat-free chicken broth

Salsa
2 cups frozen mango cubes, partially thawed and chopped
2 cups frozen pitted sour cherries, partially thawed and chopped
4 green onions, sliced thinly, mostly the white parts with some green
1 small jalapeno, finely chopped
3 tbsp. coarsly chopped fresh cilantro, with more for garnish
juice from one liime
pinch of salt

Trim the chicken and pat it dry, then sprinkle with salt, pepper and paprika on both sides. Coat the pan with cooking spray, then add the olive oil and heat on medium. Brown the chicken on both sides, then add 1/2 cup chicken broth and cook on medium for about 4 minutes. Turn and cook until the chicken is done, but still tender and moist, about 8-12 minutes. Add remaining broth as necessary. While chicken is cooking, mix all of the salsa ingredients together. Top the chicken with the salsa, garnish with cilantro and serve.

*Note: If you're not serving this right away, don't mix the cherries in with the salsa until you're ready - they bleed onto the bright goldeny mango and it looks much prettier right after it's mixed. Any extra frozen mango or cherries make a lovely addition to a morning smoothie with yogurt and honey or soy milk the next morning!