| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf4 | 1 | servings | |
INGREDIENTS
| Two 8 oz. chicken breasts | ||
| 2 | tb | Olive oil |
| Chili powder | ||
| Cumin powder | ||
| 1 | lg | Tomato |
| 1 | Ear sweet corn; (kernels only) | |
| ; roasted or | ||
| ; charbroiled | ||
| 1/2 | Lime juice | |
| 1 | ds | Tabasco |
| 1/2 | ts | Chef salt |
| 1 | ts | Chopped cilantro |
| 1 | tb | Red onion chopped |
INSTRUCTIONS
SALSA Lightly season chicken breast with chili and cumin powders. Saute in olive oil until chicken is cooked thoroughly (160 degrees F). To make salsa - dice tomato and red onion in very small pieces. Cut corn off the ear and mix all ingredients. Place about 1/4 cup of mixture over chicken and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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