Chicken with Mexi-Corn Salsa

30 minutes Prep: 15 minutes Cook: 25 minutes

175 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	x	salsa	mexi-corn

Chicken
6	each	chicken breast halves, boneless and skinless
2	tablespoons	butter
1/4	teaspoon	salt
1	x	tomatoes	cherry
1	x	cilantro

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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Nutrition Facts

Serving Size 91g

Amount per Serving

Calories 175 35% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 83mg	28%
Sodium 189mg	8%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 27.0g	53%

Vitamin A	3%		Vitamin C	0%
Calcium	1%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Chicken Salad

This is very good. It becomes "Excellent" in my opinion, if you take out the water chestnuts, and sautee the chicken in butter and the curry. Then add the almonds and sautee. Put that in a bowl and add the rest of the ingredients. This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

Reviewed by TahoeFans@aol.com