Friday, August 6, 2010

Bargain Meal of the Week 8/6/10: Chicken with Fresh Cherry Salsa


It's time for another week of Bargain Meals! Erin over at $5 Dinners (a great read!) is hosting a gathering of bloggers all over the Internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every week for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.

I tried this recipe at Whole Foods and fell in love! I altered it slightly to use split chicken breasts.

Items on sale that can be used in this meal:

Cherries, $2.49 lb

Split Chicken Breasts, $1.69 lb

Success Rice 14 oz., $1.99

-.50/1 Success Rice product, SS 6/27
Final Price: .99¢

Chicken with Fresh Cherry Salsa
from Whole Foods

Instead of chicken, you could spoon this family-friendly salsa over pork chops or baked tofu, or serve it with tortilla chips in place of standard tomato salsa. Stir in chopped jalapeƱos, if you like.

Ingredients:

1/2 pound cherries (about 2 cups), pitted
1/2 cup chopped white onion
1 large ripe tomato, cored and roughly chopped
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons chopped fresh cilantro
3/4 cup whole wheat breadcrumbs
4 split chicken breasts

Directions:

Preheat oven to 375.

Put cherries, onion, tomato, 1/4 teaspoon salt and 1/4 teaspoon pepper into a food processor and pulse to make a chunky salsa. (Or, finely chop all of the ingredients and toss together in a bowl.) Stir in cilantro and set aside.

Put breadcrumbs into a wide, shallow dish. Season chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, dredge in breadcrumbs to coat, shake off and discard any excess crumbs and transfer coated chicken to baking pan.

Bake chicken in oven for 40-45 minutes until juices run clear. Transfer to plates and spoon salsa over the top.

Serve with rice.

No comments: