"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cornmeal-Crusted Chicken with Toasted Corn Salsa Recipe

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This recipe for Cornmeal-Crusted Chicken with Toasted Corn Salsa, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Cunningham, School of Human Ecology, TTU
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For salsa:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
salt and pepper
2 cups fresh corn, about 4 ears or 2 cups frozen, thawed
1/4 cup packed fresh coriander, chopped
1 cup diced mango
1 cup diced drained bottled pickled beets (rinsed before dicing)
1/4 cup finely chopped scallions

For chicken:
1 whole skinless boneless chicken breast, halved
salt and pepper
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons unsalted butter

Directions:
Directions:
In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute corn, stirring, until dry, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss well. (Beets may bleed slightly, coloring other ingredients.) 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 a skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa. Serves 2.

Personal Notes:
Personal Notes:
Recipe courtesy Gourmet Magazine

 

 

 

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