Side Pannel
Chicken with Mexi-Corn Salsa
Chicken with Mexi-Corn Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- Mexi-Corn Salsa *
Directions
CHICKEN
6 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
2 tb Butter
1/4 ts Salt
Tomatoes, cherry
Cilantro
* See recipe for Mexi-Corn Salsa.
Melt the butter in a large fry pan over medium heat.
Add chicken and sprinkle with salt. Cook, turning, for about 6
minutes or until the chicken is light brown on all sides.
Cover, reduce heat to medium-low, and cook about 5 minutes or
until the chicken is fork tender.
Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa
over chicken.
Garnish with cherry tomatoes and cilantro.
Cook: Nancy Labrie, New Hampshire
6 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
2 tb Butter
1/4 ts Salt
Tomatoes, cherry
Cilantro
* See recipe for Mexi-Corn Salsa.
Melt the butter in a large fry pan over medium heat.
Add chicken and sprinkle with salt. Cook, turning, for about 6
minutes or until the chicken is light brown on all sides.
Cover, reduce heat to medium-low, and cook about 5 minutes or
until the chicken is fork tender.
Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa
over chicken.
Garnish with cherry tomatoes and cilantro.
Cook: Nancy Labrie, New Hampshire
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