Sautéed Chicken Breasts with Pico de Gallo

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.5 tablespoons canola oil divided
• 1  jalapeno finely chopped
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 1 cup tomatoes seeded chopped
• 0.3 cup onion white chopped

Equipment

• frying pan

Directions

1. Combine first 3 ingredients, 2 tablespoons oil, and 1/4 teaspoon salt.
2. Heat a large skillet over medium-high heat.
3. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
4. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper.
5. Add chicken to pan; saut 6 minutes on each side or until done.
6. Serve with pico de gallo.