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Roasted Corn Salsa and Chicken
Roasted Corn Salsa and Chicken Eileen Goltz | Meat
40 minutes 20 minutes
20 minutes
3 to 4 servings

Serving this dish with mashed sweet potatoes makes a wonderful treat for the eye as well as the palate.

  • 1 whole chicken breast (about ¾ pound) halved
  • ¼ cup yellow cornmeal
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne
  • 2 teaspoons margarine

    Roasted Corn Salsa:
  • 3 Tablespoons olive oil
  • 2 Tablespoons lime juice
  • 1 teaspoon garlic, minced
  • 2 cups fresh corn kernels
  • ¼ cup cilantro, chopped fine
  • 1 cup mango, peeled and diced
  • ½ cup red peppers, diced
  • ¼ cup scallions, finely chopped

  1. For the Salsa:
    In a bowl, whisk 2 Tablespoons oil, lime juice, garlic, and salt and pepper to taste.
  2. In a nonstick skillet heat remaining tablespoon olive oil over moderately high heat, until hot, but not smoking. Sauté the corn until deep golden (4 minutes).
  3. Add corn and remaining ingredients to the salsa bowl and toss to combine well. Cover and set aside.

    For the Chicken:
  4. Pat chicken dry and season with salt and pepper.
  5. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides.
  6. In skillet heat margarine over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes each side.
  7. Serve chicken with salsa.