Chicken Breasts W/cornmeal-coriander Crust & Black Bean-m
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Asian | Beans, Poultry, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | 1/2-inch pieces peeled |
| pitted mango | ||
| 1 | 15-16-ounce can black beans | |
| draine | ||
| 3/4 | c | Fresh white corn kernels |
| 3/4 | c | Finely chopped red onion |
| 1/2 | c | Chopped fresh cilantro |
| 3 | T | Fresh lime juice |
| 1 | t | Chili oil* |
| 1 | t | Sugar |
| 1/3 | c | Yellow cornmeal |
| 1 | T | Ground coriander |
| 8 | 5-oz skinless boneless | |
| chicken breasts | ||
| Nonstick vegetable oil spray |
INSTRUCTIONS
Available at Asian markets and in the Asian foods section of some supermarkets. Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer. Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour. Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts. Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve. Serves 8. Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg. Contributor: Bon Appétit April 1999 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000 Posted to MM-Recipes Digest V4 #16 by Otter922@aol.com on Jun 11, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 2427
Calories From Fat: 346
Total Fat: 38.9g
Cholesterol: 604.2mg
Sodium: 6457.9mg
Potassium: 5293.8mg
Carbohydrates: 210.6g
Fiber: 63.3g
Sugar: 9.1g
Protein: 240.8g