Grilled chicken breasts with corn salsa

1 servings

Ingredients

Quantity Ingredient
1¼ cup Frozen corn kernels; thawed
¼ cup Chopped red onion
¼ cup Chopped red bell pepper
¼ cup Chopped fresh cilantro
1½ tablespoon Fresh lime juice
2 teaspoons Chopped seeded jalapeno chili
½ cup Dark beer
1 tablespoon Low-sodium soy sauce
1 tablespoon Chopped fresh cilantro
2 teaspoons Chopped seeded jalapeno chili
2 teaspoons Fresh lime juice
4 Skinless boneless chicken breast halves

Directions

SALSA

CHICKEN

For Salsa:

Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.) For Chicken:

Combine first 5 ingredients in medium bowl. Add chicken and turn to coat.

Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken.

Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices.

Arrange chicken on plates. Top with salsa and serve.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 729 Calories (kcal); 8g Total Fat; (9% calories from fat); 117g Protein; 50g Carbohydrate; 274mg Cholesterol; 917mg Sodium Food Exchanges: 3 Grain(Starch); 15 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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