Salsa Topped Chicken Breasts |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a very good chicken dish. The salsa for it is very tasty. I haven't tried it with the fish but it sounds like it might be good also. We have to work that fish into our diets somehow Ingredients:
1 (15 ounce) can black beans, drain and rinse |
1 1/4 cups frozen corn, thawed |
3/4 cup purple onion, chop fine |
3/4 cup bell pepper, chop fine |
2 jalapenos, seeded and chopped fine |
1/2 cup balsamic vinegar |
1/4 cup olive oil |
1 1/2 tablespoons dijon mustard |
salt and pepper |
4 boneless skinless chicken breasts or 4 orange roughy |
1 tablespoon chili powder |
1 teaspoon cumin |
salt and pepper |
1 tablespoon butter |
1/4 cup cilantro |
Directions:
1. Cover and chill Salsa 2 hours.
2. Sprinkle chili powder, cumin, salt, and pepper over chicken.
3. Melt butter in skillet and cook chicken 5-7 minutes on each side.
4. Stir cilantro into salsa and serve over chicken.
|
|