Caramelized Chicken & Strawberry Salsa

During our Slow Food Market of Taste we had the privilege of having Jennifer Innis doing cooking demos with us. Jennifer Innis participated in CTV's MasterChef Canada and was in the Final 7 contestants! She lives and works here in Vernon and is a regular customer at the farm. Jennifer created this dish for our Market of Taste event. Her inspiration was local ingredients!

Here are a few photos of Jennifer cooking this dish at the Market of Taste:

Strawberry Salsa 1

Chopping Strawberries grown right here on our farm

Strawberry Salsa 2
The oil and vinegar in the Strawberry Salsa came from Olive Us downtown Vernon, and the Cayenne Caramel used to marinate the chicken was made here on our farm.
Strawberry Salsa 3
The Strawberry Salsa was used to top the chicken. But I may or may not have taken some home and also enjoyed it with chips. And I may or may not have had nothing but chips and this amazing salsa for supper that night. Yum.
Strawberry Salsa 4
We cooked the chicken on a electric skillet. Because it was marinated in the cayenne caramel, it cooked up with this amazing barbequed looking texture and taste.
Strawberry Salsa 5

The finished product, topped with some Mazuda Cheese from Grass Root Dairies!

This recipe was amazing. Jennifer Innis has a special knack for blending unexpected ingredients with delicious results and this dish is no exception. While the chicken and salsa go well together – each recipe could be made and enjoyed separately as well.

Thanks Again to Jennifer Innis for providing us with the recipe below!

Strawberry Salsa 6

Caramelized Chicken & Strawberry Salsa

Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: 5

Ingredients:

  • For Chicken Marinade
  • 1/4 cup Hot Cayenne Caramel Sauce * available at Davison Orchards
  • 3 TBSP Lime Juice
  • 1/2 TBSP minced fresh ginger
  • Sea Salt & Black Pepper
  • For the Fresh Strawberry Salsa
  • 4 cups of chopped fresh strawberries
  • 1 TBSP finely diced green jalapeño pepper (soak in 1 TBSP lime juice to cut the heat, if you'd like)
  • 1/4 cup chopped, fresh mint (any variety)
  • 1/2 cup of diced red onions
  • 1 TBSP Limonato-infused Olive Oil * available at Olive Us in Downtown Vernon
  • 1 TBSP Cara-Cara Orange Vanilla White Balsamic Vinegar * also available from Olive Us
  • 1/4 TSP sea salt

Instructions:

  1. Dust the breasts with salt & pepper. In a bowl, whisk the caramel, lime juice, & ginger until it makes an even consistency. Place chicken breasts in a large zip lock bag, or container with lid & pour marinade over them. Allow to sit for at least 20 minutes.
  2. Sear off in a pan, preheated to medium-high heat, for about 2 minutes on each side. Finish in the oven at 400 degrees, for about 8-10 minutes, or until internal temperature reaches 165 degrees**(It will continue to cook as it rests & come out beautifully!)
  3. **Option: I often will butterfly my chicken so that it'll cook quicker, and then I usually don't need to finish it in the oven, as I did for the demo at the farm**
  4. Combine all the Strawberry Salsa ingredients in a bowl and mix well!
  5. Serve over sliced chicken breast, & enjoy with shaved Maduza Cheese on top * Available from Grass Roots Dairies in Salmon Arm

 

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