Wednesday, November 07, 2007

C & C Chicken

In pouring over various cookbooks and websites, I'm finding that one of the quickest and healthiest ways to add color and flavor to your food is to top it with a homemade salsa. To me, there is nothing better than fresh vegetables and fruits. Salsa is perfect because you are only limited by your own imagination, and what you have in your kitchen. I made mine with the slightest pinch of salt and maybe a tsp of olive oil to bind it all together. I'm totally eating the leftovers for lunch in a lettuce wrap!


...for the chicken:
4 slightly pounded boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1 tbsp ground corriander
1 tbsp olive oil

...for the salsa:
1 ripe mango, peeled and diced
1/2 cup corn (if using frozen, thawed)
1 can of black beans, drained and rinsed
1 large shallot, finely diced
1/4 cup cherry or grape tomatoes, diced
2 tbsp finely chopped cilantro (or parsley, if you do not like cilantro)
2 tbsp cider vinegar
1 tsp olive oil
salt and pepper, to taste

Place cornmeal and corriander in a large plate and mix with fingertips. Dredge each chicken breast into the mixture until coated.

Heat oil in a large skillet over medium-high heat. Cook chicken approximately 7 minutes on each side, until completely cooked through, and the crust turns a nice golden brown.

Meanwhile, mix together all salsa ingredients - tasting before adding salt for seasoning.

Serve by spooning the salsa over the chicken!

This meal took about 15 minutes to put together, start to finish - so it is the perfect "on the go" dinner. I also whipped up a batch of polenta made the cornmeal, chicken stock and milk (instead of cream and butter). No salt. And you know what?! It totally didn't even need it - - the salsa was the perfect compliment without being overpowering.


MommyK said...

Do you have any tips for peeling mango? I love mango, but have a terrible time peeling it without hacking it to bits...

Kat said...

I cheat and peel it like a I would a squash or kiwi fruit - by slicing off a small piece of the bottom so that it sits firmly on my cutting board, then I start from the top of the fruit with an extra sharp paring knife, and work my way down.

Mangos are way too slimy to hold in your hand and peel like an apple!