| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Extra virgin olive oil |
| 2 |
tb |
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 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne |
| 2 |
ts |
Unsalted butter |
INSTRUCTIONS
FOR SALSA
FOR CHICKEN
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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