Cornmeal Crusted Chicken With Toasted Corn Salsa Recipe

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Servings: 2

Ingredients

Cost per serving $2.32 view details
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1 x garlic clove chopped, mashed to a paste with a healthy pinch of salt Salt to taste Freshly-grnd black pepper to taste
  • 2 c. fresh corn - (abt 4 ears)
  • 1/4 c. fresh coriander - (packed) minced
  • 1 c. diced mango
  • 1 c. diced liquid removed bottled pickled beets
  • 1/4 c. finely-minced scallions
  • 1 whl skinless boneless chicken breast halved Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. yellow cornmeal
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp unsalted butter

Directions

  1. Salsa: In a bowl whisk together 2 Tbsp. oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining Tbsp. oil over moderately-high heat till warm but not smoking and saute/fry corn, stirring, till deep golden brown, about 4 min. Add in corn and remaining salsa ingredients to bowl and toss well. (Beets may bleed slightly, coloring other ingredients.)
  2. Chicken: Pat Chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mix, coating both sides. In a skillet heat butter over moderately-high heat till foam subsides and saute/fry chicken till golden brown and cooked through, about 5 min on each side. Serve chicken with salsa.
  3. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 332g
Recipe makes 2 servings
Calories 511  
Calories from Fat 242 47%
Total Fat 27.52g 34%
Saturated Fat 5.61g 22%
Trans Fat 0.01g  
Cholesterol 24mg 8%
Sodium 333mg 14%
Potassium 690mg 20%
Total Carbs 62.79g 17%
Dietary Fiber 11.0g 37%
Sugars 11.14g 7%
Protein 11.46g 18%
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