Orange basil chicken with fruit salsa
One chicken breast, about 3 pounds, 1.4 kg
one orange, thinly sliced
12 fresh basil leaves
1 cup, 240 ml, fat-free chicken broth
one orange, sectioned and diced
one pear, diced
one shallot, thinly sliced
1 teaspoon olive oil
1 tablespoon cider vinegar
dash of ground red pepper
1 teaspoon dry sherry
Lift the chicken skin and slide the orange slices and 10 basil leaves under it. Coat a large nonstick skillet with cooking spray and heat over high heat. Add the chicken and cook until nicely browned, turning occasionally, 10 to 12 minutes. Place in the crockery pot. Pour one half cup of the broth into the same skillet and cook, stirring and scraping, for two minutes to deglaze the skillet. Pour into the crockery pot and add the remaining half cup broth. Cover and cook on low until the chicken is cooked throughout, its juices run clear, and a meat thermometer registers 170°F, seven to nine hours.
Meanwhile, mince the remaining two basil leaves. In a small bowl, combine the diced orange, pear, shallot, oil, vinegar, red pepper, sherry, and minced basil. Cover and refrigerate until ready to serve.
Divide the chicken into thirds; freeze two thirds for later use. Slice the remaining chicken, discarding the skin, oranges, and basil. Serve immediately with the orange-pear mixture.