Chicken With Mexi-corn Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1990 dccc, Finalist, Poultry | 6 | Servings | |
INGREDIENTS
| Mexi-Corn Salsa * | ||
| 6 | Breasts, chicken halves | |
| broiler/fryer boned | ||
| skinned | ||
| 2 | T | Butter |
| 1/4 | t | Salt |
| Tomatoes, cherry | ||
| Cilantro |
INSTRUCTIONS
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
A Message from our Provider:
“To ignore our Creator is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 58.9mg
Sodium: 149.6mg
Potassium: 382mg
Carbohydrates: 4.8g
Fiber: 1.1g
Sugar: <1g
Protein: 18.7g