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KC: Cornmeal Chicken on Roasted Corn Salsa - meat

Posted by : Lita Lotzkar

Servings: 2
Preparation 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 with salt to form a paste
     2 cups fresh corn kernels
     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 (about 3/4 pound) halved
     1/4 cup yellow cornmeal
     1/4 teaspoon paprika
     1/4 teaspoon cayenne
     2 teaspoons margarine 
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 margarine over moderately high heat until foam subsides
and saute chicken until golden and cooked through, about 5 minutes each side.
Serve chicken with salsa.

Nutritional Information

Servings Per Recipe: 2
Calories 792       Calories From Fat 44%     Protein 39g                    

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