Crumb-Coated Chicken & Blackberry Salsa

• 1/2 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)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 cup panko (Japanese) bread crumbs
• 1 tablespoon olive oil

1. In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
2. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, egg and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in egg, then coat with crumbs.
3. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa.

fresh blackberries, pepper, fresh cilantro, red onion, maple syrup, balsamic vinegar, chicken, salt, pepper, allpurpose, egg, bread crumbs, olive oil

Taken from www.tasteofhome.com/recipes/crumb-coated-chicken-blackberry-salsa/ (may not work)