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Cornmeal Crusted Chicken with Toasted Corn Salsa
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Categories: Carribean Cuisine, Chicken
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Total Time: 20 min.

This recipe appeared in the Gourmet September 1996 issue. Its really easy to make and has a nice Caribbean flavor. I almost didn't put the beets in, but they are practically tasteless and add a nice color. Serve it with mashed sweet potatoes.

3 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic - mashed
2 cups fresh corn - cut 1 inch thick
1/4 cup cilantro - chopped fine
1 cup mango - peeled and diced
1 cup pickled beets - sliced
1/4 cup scallions - finely chopped
1 whole chicken breast - halved
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons unsalted butter

For the Salsa

In a bowl, whisk 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon olive oil over moderately high heat, until hot, but not smoking. Saute corn until deep golden (4 minutes). Add corn and remaining ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients).

For the Chicken

Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes each side. Serve chicken with salsa.

Calories: 792 Calories From Fat: 44%
Protein: 39g Carbohydrate: 76g
Cholesterol: 104mg Sodium: 426mg

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