Try this Cornmeal-Crusted Chicken with Toasted Corn Salsa recipe, or contribute your own.
Suggest a better descriptionMMMMM------------------------FOR CHICKEN----------------------------- 1 Whole skinless boneless -chicken breast; halved Salt and pepper 1/4 c Yellow cornmeal 1/4 ts Paprika 1/4 ts Cayenne 2 ts Unsalted butter Salsa: 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 deep golden, 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. Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9198
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 1 servings | ||
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Calories: 362 | ||
Calories from Fat: 362 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.1mg | 5 % | |
Potassium 18.1mg | 0 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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