Chicken with mexi-corn salsa

Yield: 6 servings

Measure Ingredient
1 x Mexi-Corn Salsa *
6 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
2 tablespoons Butter
¼ teaspoon Salt
\N \N Tomatoes, cherry
\N \N 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 Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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