>4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 tsp. blackened steak seasoning
1 Tbsp. olive oil
2 Tbsp. rice vinegar
2 Tbsp. olive oil
1/4 tsp. ground cumin
1/8 tsp. salt
Dash ground black pepper
1 avocado, halved, seeded, peeled, and chopped
2/3 cup chopped fresh or refrigerated papaya
1/3 cup chopped red sweet pepper
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
1. Preheat oven to 375 degrees F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink (170 degrees F).
2. Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If desired, garnish with cilantro. Makes 4 servings.