Chicken with Salsa

Name: Chicken with Salsa
Ingredients: 2 tablespoons diced red bell pepper; ½ cup diced ripe tomato; 2 tablespoons chopped cilantro (fresh coriander); 2 tablespoons diced green bell pepper; ½ cup corn kernels, cooked; Salt and freshly ground black pepper, to taste; 2 boneless skinless chicken breast halves (about 5 ounces each), well rinsed and patted dry; Salt and freshly ground black pepper, to taste; 1 clove garlic, minced; ½ teaspoon ground cumin; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; Pinch of cayenne pepper; 2 boneless skinless chicken breast halves (about 5 ounces each), well rinsed and patted dry; ¼ teaspoon salt; Freshly ground black pepper, to taste

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We consider this a perfect microwave dish. The ingredients are prepared ahead of time, and the meal is arranged and cooked directly on dinner plates.

Ingredients

Salsa

½ cup corn kernels, cooked
½ cup diced ripe tomato
2

Main course
Gluten-free

Method

Stir all the salsa ingredients together in a small bowl, and set aside.
Remove the fillets (the finger-size muscle on the back of each breast half), and reserve them for another use. Flatten each half with the flat end of a meat pounder to a thickness of ¼ inch. Cut each breast half into four long strips. Lightly season them with salt and pepper.
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