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Add a photoServings: 6
Ingredients
- Mexi-Corn Salsa *
- 6 x Breasts, chicken, halves, broiler/fryer, boned, skinned
- 2 Tbsp. Butter
- 1/4 tsp Salt Tomatoes, cherry Cilantro
Directions
- * See recipe for Mexi-Corn Salsa.
- Heat the butter in a large fry pan over medium heat.
- Add in chicken and sprinkle with salt. Cook, turning, for about 6 min or possibly till the chicken is light brown on all sides.
- Cover, reduce heat to medium-low, and cook about 5 min or possibly till the chicken is fork tender.
- Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken.
- Garnish with cherry tomatoes and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 39 | 46% |
| Total Fat 4.41g | 6% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 37mg | 12% |
| Sodium 58mg | 2% |
| Potassium 119mg | 3% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 10.7g | 17% |
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