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Ingredients:
1 mexi-corn salsa *
CHICKEN
6 each breasts, chicken, halves, - broiler, /fryer, boned, - s
2 tbsp butter
1/4 tsp salt
1 tomatoes, cherry
1 cilantro
Instructions:
* See 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
Servings: 6
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Chicken With Mexi-Corn Salsa Recipe brought to you by Mexican Recipes To-Go
