| 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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