Chicken Breasts With Cornmeal Crust and Black Bean Salsa

Submitted by ChefDebs

"I found this recipe on epicurious and after tweeking it a bit , have made it over and over again. Serve with recipe #132977 which I have posted seperately."

 

• Ready In: 25mins
• Ingredients: 10
• 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".

Reviews

[Ms B.]

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.