Chicken with Mexi-Corn Salsa
Yield
6 servingsPrep
15 minCook
25 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salsa
mexi-corn |
*
|
| Chicken | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
tomatoes
cherry |
*
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salsa
mexi-corn |
*
|
| Chicken | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
butter
|
|
| 1.3 | ml |
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.
