Cornmeal-crusted Chicken With Toasted Corn Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive10 | 1 | Servings | |
INGREDIENTS
| 3 | T | Extra virgin olive oil |
| 2 | T | Fresh lime juice |
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with a | ||
| pinch of salt | ||
| Salt and pepper | ||
| 2 | c | Fresh corn, about 4 ears |
| 1/4 | c | Packed fresh coriander |
| chopped | ||
| 1 | c | Diced mango |
| 1 | c | Diced drained bottled |
| pickled beets | ||
| 1/4 | c | Finely chopped scallions |
| 1 | Whole skinless boneless | |
| chicken breast halved | ||
| Salt and pepper | ||
| 1/4 | c | Yellow cornmeal |
| 1/4 | t | Paprika |
| 1/4 | t | Cayenne |
| 2 | t | Unsalted butter |
INSTRUCTIONS
Salsa In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss well. (Beets may bleed slightly, coloring other ingredients.) Pat Chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In a skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa. Yield: 2 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9198 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5064
Calories From Fat: 3626
Total Fat: 411.5g
Cholesterol: 367.2mg
Sodium: 9612.9mg
Potassium: 5227.9mg
Carbohydrates: 194.4g
Fiber: 96.4g
Sugar: 23.3g
Protein: 143.7g