| 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 |
tb |
Fresh lime juice |
| 1 |
ts |
Chili oil* |
| 1 |
ts |
Sugar |
| 1/3 |
c |
Yellow cornmeal |
| 1 |
tb |
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
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Posted to MM-Recipes Digest V4 #16 by Otter922@aol.com on Jun 11, 1999
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