Chicken with Mexi-Corn Salsa
Submitted by DOCROC
Pan-seared chicken breasts topped with a zesty Mexi-corn salsa, garnished with cherry tomatoes and fresh cilantro. A quick, colorful Tex-Mex weeknight dinner ready in just 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
30 minSometimes the simplest recipes steal the show. Golden, butter-seared chicken breasts get crowned with a vibrant Mexi-corn salsa that brings all the color and crunch you could want on a plate.
The chicken cooks in about 11 minutes total, so you are looking at a 30-minute meal from cutting board to dinner table.
Cherry tomatoes and fresh cilantro finish the platter with pops of red and green that make this look like you spent way longer than you actually did.
This is Tex-Mex comfort at its easiest, and it feeds six without breaking a sweat.
Kitchen Tips
- Use your favorite store-bought corn salsa: Or make your own with charred corn, black beans, diced peppers, and lime juice for a fresher take.
- Let the chicken rest a minute before plating: This keeps the juices inside the meat instead of running all over the platter.
- Pile the salsa on generously: The corn salsa does double duty as both topping and side dish. Do not be shy with it.
Ingredients
Directions
Melt the butter in a large fry pan over medium heat.
Add chicken and sprinkle with salt.
Cook, turning, for about 6 minutes or until the chicken is light brown on all sides.
Cover, reduce heat to medium-low, and cook about 5 minutes or until the chicken is fork tender.
Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken.
Garnish with cherry tomatoes and cilantro.
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