Chicken Breasts With Cornmeal Crust and Black Bean Salsa

Total Time
25mins
Prep 15 mins
Cook 10 mins

I found this recipe on epicurious and after tweeking it a bit , have made it over and over again. Serve with Three Bell Pepper Slaw With Chipotle Dressing which I have posted seperately.

Ingredients Nutrition

Directions

  1. Place first 6 ingredients in a large bowl.
  2. Toss to combine, season with salt and pepper.
  3. Cover and let stand for 1 hour.
  4. Mix cornmeal and coriander in a shallow bowl . coat the chicken breasts with olive oil and then dredge in the cornmeal.
  5. In a large skillet heat the olive oil on med/high and saute the chicken breasts until golden on both sides, about 5 mins a side.
  6. Serve with the black bean salsa, rice and "Three pepper slaw with chipotle dressing".
Most Helpful

I served this with a side of rice and the recommended pepper slaw. It was a good meal, but we found the chicken and black bean salsa to be a bit dry. I had used fresh corn cut from the cob instead of the canned corn, perhaps this was part of the problem. We spooned a bit of my homemade canned salsa over the bean mixture on the chicken and found this to be a great remedy. The flavors were a perfect complement.

Ms B. August 20, 2005