Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
2. 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.
3. Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.
4. Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg. Nutritional analysis provided by Bon Appétit
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