Cornmeal-Crusted Chicken with Corn Salsa for 2

By Addie

This new dish was delicious, healthy and beautiful! I combined two different recipes for this entrée, because the original salsa paired with the chicken was made with pickled beets. I contemplated it, but ultimately decided that my husband would balk badly at beets.

So, I searched for another corn salsa recipe to use as the topping. Apparently, it was a winner - and Adam declared "This is good - definitely make it again!". His approval is a major victory because he is not a big vegetable eater. Personally, I love vegetables (especially as the weather gets warmer).

Ingredients

• FOR CHICKEN:
• 2 small skinless boneless chicken breasts
• 1/4 cup yellow cornmeal
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne
• 2 teaspoons unsalted butter
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• FOR SALSA:
• 8 cherry tomatoes, finely chopped
• 1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
• 1/4 cup cooked fresh corn or thawed frozen corn kernels
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh cilantro leaves
• 2 teaspoons olive oil
• Additional kosher salt and freshly ground black pepper

Preparation

Step 1

MAKE CHICKEN:

Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.
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MAKE SALSA:

Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt and pepper and toss well.