| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, 1990 dccc, Finalist | 6 | Servings | |
INGREDIENTS
| Mexi-Corn Salsa * | ||
| 6 | Breasts, chicken, halves, broiler/fryer, boned, skinned | |
| 2 | tb | Butter |
| 1/4 | ts | Salt |
| Tomatoes, cherry | ||
| Cilantro |
INSTRUCTIONS
CHICKEN * See recipe for Mexi-Corn Salsa. Melt the butter in a large fry pan over medium heat. Add chicken and sprinkle with salt. Cook, turning, for about 6 minutes or until the chicken is light brown on all sides. Cover, reduce heat to medium-low, and cook about 5 minutes or until the chicken is fork tender. Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken. Garnish with cherry tomatoes and cilantro. Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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