Santa fe chicken with corn salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil, divided |
| 1 | can | (15 1/4-ounce) DEL MONTE FreshCut Golden Sweet Whole Kernel Corn, drained |
| 1 | can | (14 1/2-ounce) diced tomatoes, drained |
| ½ | cup | Diced onion |
| ⅓ | cup | Minced fresh cilantro |
| 2 | tablespoons | Red wine vinegar |
| 4 | Skinned and boned chicken breast halves | |
| 1 | can | (4-ounce) whole green chiles, drained |
| ¾ | cup | (3 ounces) 4-cheese Mexican blend shredded cheese |
| Salt and pepper | ||
| Fresh minced cilantro | ||
Directions
Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to ¼-inch thickness with meat mallet or rolling pin. Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done. Sprinkle with additional cilantro, and serve with salsa. Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997