Chicken Breasts With Cornmeal Crust and Black Bean Salsa

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can black beans, rinsed, drained
• 1 (15 ounce) can  sweet corn, drained
• 1⁄2 cup red onion, chopped finely
• 1⁄2 cup  chopped fresh cilantro
• 1  tablespoon olive oil
• 1  teaspoon sugar
• 1⁄3 cup yellow cornmeal
• 1  tablespoon ground coriander
• 4  chicken breasts, pounded thinly
• 4  tablespoons olive oil

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".