Chicken Salsa Supreme

 Sherman Didn’t Burn Our Recipes, p. 78

1 T. vegetable oil

¼ c. almond, chopped

2 garlic cloves, minced

6 chicken breasts

1 c. chunky salsa

¼ c. water

2 T. raisins

1 T. honey

½ tsp. cumin

¼ tsp. cinnamon

Experimenting with different salsas in this dish could be fun. Here's what I used.

Heat oil in skillet. Add almonds and cook until brown. 

Brown.

Remove from skillet and set aside. Add garlic to skillet and cook; stir for 1 minute. Add chicken; cook until browned, turning once. In bowl combine salsa and remaining ingredients. Mix well. Add to chicken; mix well. Reduce heat, cover and cook until chicken is fork tender. Stir in almonds. Serve chicken mixture over rice.

I used some really tasty frozen black beans and rice. It paired well.

My Rating: 4/5 "I thought the cinnamon and honey and almonds were going to make this incredibly strange. In the end they just add some subtle complexity to the sauce. If you're a chicken person, this is a nice way to dress it up a little."