Cornmeal-Crusted Chicken With Toasted Corn Salsa

Recipe Ingredients

		For Salsa
3 tablespoons	45ml	Extra-virgin olive oil
2 tablespoons	30ml	Fresh lime juice
1		Garlic clove - minced, mashed to a
		Paste with a pinch of salt
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Fresh corn - (abt 4 ears)
1/4 cup	36g / 1.3oz	Fresh coriander - (packed) - chopped
1 cup	146g / 5.1oz	Diced mango
1 cup	146g / 5.1oz	Diced drained bottled pickled beets
1/4 cup	36g / 1.3oz	Finely-chopped scallions
		For Chicken
1		Skinless boneless chicken breast - halved
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Yellow cornmeal
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Cayenne
2 teaspoons	10ml	Unsalted butter

Recipe Instructions

Salsa: In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately-high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add 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 mixture, coating both sides. In a skillet heat butter over moderately-high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-SR04) - from the TV FOOD - NETWORK

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