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Ingredientes
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. fresh lime juice
- 1 x garlic clove chopped, mashed to a paste with a healthy pinch of salt Salt to taste Freshly-grnd black pepper to taste
- 2 c. fresh corn - (abt 4 ears)
- 1/4 c. fresh coriander - (packed) minced
- 1 c. diced mango
- 1 c. diced liquid removed bottled pickled beets
- 1/4 c. finely-minced scallions
- 1 whl skinless boneless chicken breast halved Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. yellow cornmeal
- 1/4 tsp paprika
- 1/4 tsp cayenne
- 2 tsp unsalted butter
Direcciones
- Salsa: In a bowl whisk together 2 Tbsp. oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining Tbsp. oil over moderately-high heat till warm but not smoking and saute/fry corn, stirring, till deep golden brown, about 4 min. Add in corn and remaining salsa ingredients to bowl and toss well. (Beets may bleed slightly, coloring other ingredients.)
- Chicken: Pat Chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mix, coating both sides. In a skillet heat butter over moderately-high heat till foam subsides and saute/fry chicken till golden brown and cooked through, about 5 min on each side. Serve chicken with salsa.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 2 servings | |
| Calories 511 | |
| Calories from Fat 242 | 47% |
| Total Fat 27.52g | 34% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.01g | |
| Cholesterol 24mg | 8% |
| Sodium 333mg | 14% |
| Potassium 690mg | 20% |
| Total Carbs 62.79g | 17% |
| Dietary Fiber 11.0g | 37% |
| Sugars 11.14g | 7% |
| Protein 11.46g | 18% |
