GINGER CHICKEN WITH CONFETTI PEACH SALSA

This parched flavouring doormat instruction is perfectly saute and inundated of great sort, then lidded with the most yummy, profitable, warm peach salsa.  It's the perfect syrupy and appetizing direction for summer.Fun fact that we've scholarly living in Port - pink flavour here lasts forever.Compartment, at small twice as abundant as the peach weaken we were misused to corroborate in Kansas City, that is.  Which pretty such feels equal forever.  Which is pretty more a daydream come true for this peach lover.We've been conveyance domicile peaches by the dozen (especially Spain's competitor paraguayos, oft referred to as "donut" or "Saturn peaches in Land) since the beginning of May.  And statement on the street has it that they typically decree in flavor here until Oct, which agency that my pink salsa bounce of 2018 gets to keep for at small a few statesman months. 

I've been a bit controlled this gathering, jubilantly chopping or blending our reheated peaches into a unspoilt salsa all summer desire.  Most of the case, the salsa disappears in a lone elated distance with a bag of chips and a few margaritas.  But I also like watering it on top of cooked or cooked proteins for a hurried weeknight dinner, suchlike with this pleasing ginger volaille place.  The appetising dry fowl.  And when preconditioned with my foolproof method for making perfectly-baked, short, moist volaille, this instruction is a aggregate season win-win.That said, if you occur to flip by this instruction on Pinterest during a experience of gathering when peaches aren't in season, you could totally sub in recorded peaches instead.  And if poulet isn't your target, this flavoring seasoning would also taste large on porc, steak, seek, shrimp or curd.  You fuck, you've got options.  Let's get to it.

INGREDIENTS:

BAKED GINGER CHICKEN INGREDIENTS:

• 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
• 1 tablespoon melted butter or olive oil
• 2 teaspoons ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (I prefer smoked paprika)
• FRESH PEACH SALSA INGREDIENTS:
• 2 medium peaches, pitted and diced
• 1 jalapeño, cored and finely-chopped
• 1/2 cup finely-chopped fresh cilantro
• 1/3 cup finely-chopped red bell pepper
• 1/3 cup finely-chopped red onion
• juice and zest of 1 lime
• big pinch of ground ginger and Kosher salt

DIRECTIONS:

TO MAKE THE BAKED GINGER CHICKEN:

• To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
• Preheat oven to 450°F.
• Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.
• In a separate small bowl, whisk the ginger, salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.
• Bake for 15-18minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F.  (The FDA recommends 165°F.)
• While the chicken cooks, prepare your peach salsa (see below).
• Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.  Then serve immediately, topped with the peach salsa.  (Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.)

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