Chicken Breasts With Cornmeal-Coriander Crust And Black Bean-Mango Salsa
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
46
Spice
64
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Cilantro (chopped fresh)3 tbsps
Lime Juice (fresh)1 tsp
Chili Oil (*)1 tsp
Sugar1 cup
Yellow Cornmeal1 tbsp
Ground CorianderDirections:
1
Place first 8 ingredients in large bowl
2
Toss to combine
3
Season salsa with salt and pepper
4
Cover; let stand 1 hour
5
Preheat oven to 250°F
6
Mix cornmeal and coriander in shallow bowl
7
Sprinkle chicken with salt and pepper
8
Generously spray large nonstick skillet with nonstick spray
9
Place skillet over medium-high heat
10
Coat 1 side of each chicken breast with cornmeal mixture
11
Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes
12
Reduce heat to medium-low
13
Turn chicken over
14
Cook chicken until cooked through, about 5 minutes longer
15
Transfer chicken to baking sheet
16
Keep warm in oven
17
Wipe out skillet, then spray with more nonstick spray
18
Repeat with remaining 4 chicken breasts
19
Cut chicken breasts diagonally into 1/2-inch-thick slices
20
Transfer to plates
21
Spoon salsa atop chicken and serve
22
Place first 8 ingredients in large bowl
23
Toss to combine
24
Season salsa with salt and pepper
25
Cover; let stand 1 hour
26
Preheat oven to 250°F
27
Mix cornmeal and coriander in shallow bowl
28
Sprinkle chicken with salt and pepper
29
Generously spray large nonstick skillet with nonstick spray
30
Place skillet over medium-high heat
31
Coat 1 side of each chicken breast with cornmeal mixture
32
Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes
33
Reduce heat to medium-low
34
Turn chicken over
35
Cook chicken until cooked through, about 5 minutes longer
36
Transfer chicken to baking sheet
37
Keep warm in oven
38
Wipe out skillet, then spray with more nonstick spray
39
Repeat with remaining 4 chicken breasts
40
Cut chicken breasts diagonally into 1/2-inch-thick slices
41
Transfer to plates
42
Spoon salsa atop chicken and serve