Busters Recipes

Chicken Breasts with Tomato Salsa

1 ripe California avocado, peeled, seeded, and diced
8 cherry tomatoes, quartered
2 scallions, minced
1 jalapeño pepper, seeded and minced
2 tablespoons minced cilantro
1 teaspoon fresh lime juice, or to taste
1/2 teaspoon ground cumin seed
1/4 teaspoon hot or mild chili powder, or to taste
Pinch of salt
4 skinless, boneless chicken breast halves
2 tablespoons chicken broth, white wine, citrus juice, or water

Preparation
In a bowl, combine all ingredients except chicken breasts and broth. Set bowl aside at room temperature.
Trim the chicken breasts; place in a microwave-safe 9-inch glass pie plate, and arrange them with the thicker portions toward the outside of the dish. Drizzle with the chicken broth. Cover with microwave-safe plastic wrap. Make a vent for the dish by turning a small section of plastic wrap back on itself, leaving a slender vent on one side of the plate. Microwave on High for 6 to 8 minutes, turning after 4 minutes. Let stand, covered, until ready to serve.
Add the juices from the cooked chicken to the salsa. Place the warm chicken on plates, and top with the salsa.