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Name: Chicken with Mexi-Corn Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 Breasts, chicken, halves,; Tomatoes, cherry; Mexi-Corn Salsa *; 2 tb Butter; Cilantro; 1/4 ts Salt

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INGREDIENTS

skinned
6 Breasts, chicken, halves,
broiler/fryer, boned,
Tomatoes, cherry
Mexi-Corn Salsa *
CHICKEN
2 tb Butter
Cilantro
1/4 ts Salt

Servings

INSTRUCTIONS

* See recipe for Mexi-Corn Salsa. Melt the butter in a large fry pan over medium heat. Add chicken and sprinkle with salt. Cook, turning, for about 6 minutes or until the chicken is light brown on all sides. Cover, reduce heat to medium-low, and cook about 5 minutes or until the chicken is fork tender. Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken. Garnish with cherry tomatoes and cilantro. Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

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Nutrition

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Serving Size: 1 Serving (15g)
Recipe Makes: 6 Servings

Calories: 35
Calories from Fat: 35 (100%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.1g
Cholesterol 10.2mg		3 %
Sodium 27.7mg		1 %
Potassium 7.8mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
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.

About Our Nutrition Facts

Calories per serving: 35

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