St. John's- Grilled Chicken With Fruit Salsa- March 8, 2011

Blackened Chicken with Fruit Salsa

In this segment, Heather Richards grilled the chicken instead of using a pan.  This recipe is from the Food Network.

2 teaspoons rice wine vinegar
2 lemons, juiced
1 teaspoon granulated sugar
1 tablespoon chili spice
1 pint fresh raspberries
1/2 cup canned diced pineapple
1/4 diced strawberries
1 kiwi, peeled and diced
2 tablespoons julienned red onion
1 tablespoon chopped cilantro leaves
1 teaspoon minced mint leaves
6 chicken breasts, skin removed
2 tablespoons blackening spice
1 tablespoon grapeseed oil

In medium bowl, whisk together vinegar, lemon juice, sugar and chili spice.  Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine.  Cover and refrigerate for 20-30 minutes.

Rinse the chicken breasts, pat dry with paper towels the coat with blackening seasoning.  In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow oil to heat.  Carefully add the chicken, cover and cook for 4 minutes, reduce heat to medium-low and tunr the chicken over.  Repeat the cooking process until the chicken has an internal temperature of 160 F degrees, normally taking 13-15 minutes.  Remove chicken from pan to a serving platter to allow it to rest and finish cooking.  When temperature reaches 165 F degrees, serve with fruit salsa.

Sweet Potato Fries:

Recipe from the Food Network

2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2 inch thick fries
2 tablespoons olive oil or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper to taste

Preheat over to 450 degrees F.  Line a baking sheet with aluminum foil and set aside.
Place sweet potatoes in large bowl and toss with olive oil until the potatoes are coated.
Add the paprika, chili powder, coriander, salt and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan.  Bake for 20 minutes on the lower rack until the sweet potatoes soften.  Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy.