Recipe: Chili Chicken with Black Bean Salsa

CHILI CHICKEN WITH BLACK BEAN SALSA

1/4 cup yellow cornmeal
1 teaspoon chili powder
4 each boneless skinless chicken breast halves, pound to 1/4-inch thick
3 teaspoons vegetable oil, divided use
1 medium red bell pepper, cored, seeded, cut pepper into 1x1/4-inch strips (about 1 cup)
3 large garlic cloves, crushed
1 (19 ounce) can black beans , rinsed and drained
1 (11 1/2 ounce) can vacuum-packed corn, drained
1 cup thick & chunky salsa
1/2 cup reduced sodium chicken broth
2 tablespoons fresh lime juice
1 teaspoon grated lime peel

In shallow dish combine cornmeal and chili powder; dip each pounded cutlet into mixture to coat on both sides, shaking off excess.

In 12-inch nonstick skillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook about 3 minutes on each side until golden brown and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered.

To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add red pepper and garlic; cook 2 to 3 minutes, stirring occasionally until pepper is tender but still crisp.

Add beans, corn, salsa, chicken broth, lime juice, and grated lime peel; bring to boil. Reduce heat to low; simmer covered, 3 to 4 minutes.

Remove from heat; spoon bean mixture into platter alongside cutlets. Serve garnished, if desired with lime wedges and cilantro sprigs.

Serving Ideas: Serve with warm flour tortillas

Servings: 4
Source: Redbook; February, 1995