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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Spiedini with Lemon Garlic Sauce (breaded chicken breasts)
- Turkey Wings Creole (1954)
- Individual Chicken Pot Pies (using refrigerated biscuit dough)
- Grilled Chicken with White Barbecue Sauce (baked, then grilled)
- Velvet Chicken with Mushroom Wine Sauce (crock pot)
- Red Cabbage Rolls with Turkey and Dried Cranberries (using ground turkey)
- Outback Steakhouse Alice Springs Chicken - Tip
- Spicy Chicken Creole Packets (serves 2)
- Balsamic Chicken Penne (like Kelsey's) (repost)
- One Pot Brunswick Stew (using a roasting chicken, Ladies Home Journal)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute