Santa Fe Chicken with Corn Salsa
Yield
4 servingsPrep
20 minCook
25 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
divided |
|
| 1 | can |
corn
|
*
|
| 1 | can |
tomatoes
diced |
*
|
| ½ | cup |
onions
diced |
|
| ⅓ | cup |
cilantro
minced |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | can |
green chili peppers
diced |
*
|
| ¾ | cup |
mexican cheese
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
divided |
|
| 1 | can |
corn
|
*
|
| 1 | can |
tomatoes
diced |
*
|
| 118 | ml |
onions
diced |
|
| 79 | ml |
cilantro
minced |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | can |
green chili peppers
diced |
*
|
| 177 | ml |
mexican cheese
|
* |
Directions
Combine 2 tablespoons olive oil and next 5 ingredients; stir well.
Cover and chill 1 hour.
Place chicken between 2 sheets of plastic wrap; pound to ¼ inch thickness with meat mallet or rolling pin.
Make a lengthwise slit in one of each green chile; open and remove seeds.
Arrange a chile over each chicken breast half.
Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks.
Sprinkle with salt and pepper.
Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done.
Sprinkle with additional cilantro, and serve with salsa.
