Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.
Ingredients:
- 2 cups 1/2-inch pieces peeled pitted mangoes
- 1 15- to 16-ounce can black beans, drained, rinsed
- 3/4 cup fresh white corn kernels
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 teaspoon chili oil*
- 1 teaspoon sugar
- 1/3 cup yellow cornmeal
- 1 tablespoon ground coriander
- 8 5-ounce skinless boneless chicken breasts, excess fat trimmed
- Nonstick vegetable oil spray
- *available at asian markets and in the asian foods section of some supermarkets.
Instructions:
- Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
- Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
- Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.
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