Flat & Spicy Chicken Breast With Hot Corn-Tomato Salsa |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Fast & easy, almost like take-out just healthier. It's my own recipe and can be served either with french fries or on flour tortillas. Hope u like. Ingredients:
400 g boneless skinless chicken breasts |
1/4 cup all-purpose flour |
10 ml mexican seasoning |
10 ml brown sugar |
1 teaspoon salt |
1 large onion |
410 g canned corn |
410 g canned tomatoes (mexican if possible) |
1 tablespoon apple cider vinegar |
1 tablespoon sugar |
10 ml mexican seasoning |
1 teaspoon salt |
20 ml olive oil |
Directions:
1. Prepare salsa first. Caramelize onions, add corn and sauté a bit (until you smell the sweetness coming together).
2. Add next 5 ingredients and let it simmer until it thickens.
3. Remove from heat and let it cool a bit.
4. While salsa is simmering, pound chicken breasts on a wooden board until it's about 1cm thick.
5. Mix dry ingredients and put them in a container with a lid.
6. Put flattened fillets in flour mixture, put lid on and shake until chicken is well coated.
7. Heat oil in pan and fry fillets on both sides until golden brown.
8. Serve salsa on top of chicken.
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