| 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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