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  • Cornmeal Crusted Chicken With Toasted Corn Salsa

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    Cornmeal Crusted Chicken With Toasted Corn Salsa
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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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