Maple syrup brings a delightful sweetness to the vibrant flavors of blackberry salsa. This simple and delicious recipe, shared by Tammy Thomas from Morrisville, Vermont, is not only perfect with chips but also pairs wonderfully with fish. Let’s explore the history and instructions for creating this flavorful dish.

The combination of maple syrup and blackberry salsa represents the unique culinary traditions of Vermont. Known for its abundant maple trees, Vermont is famous for its high-quality maple syrup. Tammy Thomas, inspired by the local flavors of her region, discovered that the sweet touch of maple syrup beautifully complements the tangy and fresh flavors of blackberry salsa. This recipe reflects the creativity and resourcefulness of home cooks who embrace local ingredients and experiment with new flavor combinations.

PREP/TOTAL TIME: 25 MIN

MAKES: 2 SERVINGS

INGREDIENTS

• ½ cup fresh blackberries
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons chopped red onion
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 2 boneless skinless chicken breast halves (5 ounces each)
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup all-purpose flour
• 1 egg, beaten
• ½ cup panko (Japanese) bread crumbs
• 1 tablespoon olive oil

INSTRUCTIONS

1. In a bowl, combine the fresh blackberries, minced jalapeno pepper, minced cilantro, chopped red onion, maple syrup, and balsamic vinegar. Mix well to incorporate the flavors. Cover the bowl and refrigerate the salsa until serving.
2. Flatten the chicken breast halves to a thickness of approximately ¼ inch using a meat mallet or rolling pin. Sprinkle both sides of the chicken with salt and pepper.
3. Prepare three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the egg. In the third bowl, put the panko bread crumbs.
4. Coat each chicken breast with flour, ensuring it is evenly coated. Dip the floured chicken into the beaten egg, allowing any excess to drip off. Finally, coat the chicken with panko bread crumbs, pressing gently to adhere the crumbs to the surface.
5. Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breast halves and cook for 4-6 minutes on each side or until the chicken is no longer pink in the center.
6. Serve the cooked chicken breast halves with the chilled blackberry salsa on the side. The salsa adds a burst of refreshing flavor to the dish.

ADDITIONAL INFORMATION:

• This recipe yields 2 servings.
• The combination of fresh blackberries, minced jalapeno pepper, minced cilantro, chopped red onion, maple syrup, and balsamic vinegar creates a vibrant and balanced salsa.
• The boneless skinless chicken breast halves are flattened to ensure even cooking and tenderness.
• Coating the chicken with a layer of flour, beaten egg, and panko bread crumbs creates a crispy and flavorful crust.
• The chicken is cooked in olive oil until it reaches a golden-brown color and is fully cooked through.
• The blackberry salsa can also be enjoyed with chips or as a topping for other dishes.

As Tammy Thomas discovered, the marriage of maple syrup and blackberry salsa is a winning combination. This recipe not only celebrates the flavors of Vermont but also provides a delightful twist to traditional chicken dishes. The sweetness of the maple syrup, the tanginess of the salsa, and the crispy chicken create a harmonious and satisfying meal.