Yield: 6 servings
|1 x||Mexi-Corn Salsa *|
|6 eaches||Breasts, chicken, halves, broiler/fryer, boned, skinned|
|\N \N||Tomatoes, cherry|
* 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