Flat & Spicy Chicken Breast With Hot Corn-Tomato Salsa
- Reviews 2
Ready In: 50 mins
Serves: 4
Ingredients
- 400 g boneless skinless chicken breasts
- 1⁄4 cup all-purpose flour
- 10 ml Mexican seasoning
- 10 ml brown sugar
- 1 teaspoon salt
- 1 large onion
- 410 g canned corn
- 410 g canned tomatoes (mexican if possible)
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 10 ml Mexican seasoning
- 1 teaspoon salt
- 20 ml olive oil
Directions
- Prepare salsa first. Caramelize onions, add corn and sauté a bit (until you smell the sweetness coming together).
- Add next 5 ingredients and let it simmer until it thickens.
- Remove from heat and let it cool a bit.
- While salsa is simmering, pound chicken breasts on a wooden board until it's about 1cm thick.
- Mix dry ingredients and put them in a container with a lid.
- Put flattened fillets in flour mixture, put lid on and shake until chicken is well coated.
- Heat oil in pan and fry fillets on both sides until golden brown.
- Serve salsa on top of chicken.
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