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Title: Chicken with Mexi-Corn Salsa
Categories: Chicken Salsa Tex
Yield: 6 Servings
Mexi-Corn Salsa * | ||
CHICKEN | ||
6 | Breasts, chicken, halves, - broiler/fryer, boned, - skinned | |
2 | tb | Butter |
1/4 | ts | Salt |
Tomatoes, cherry | ||
Cilantro | ||
* Se | e recipe for Mexi-Corn Salsa. |
Melt the butter in a large fry pan over medium heat.
Add chicken and sprinkle with salt. Cook, turning, for about 6 minutes or until the chicken is light brown on all sides.
Cover, reduce heat to medium-low, and cook about 5 minutes or until the chicken is fork tender.
Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken.
Garnish with cherry tomatoes and cilantro.
Cook: Nancy Labrie, New Hampshire
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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