When I first moved to Tallahassee for college, I didn’t know anyone. I started watching the Food Network and became intrigued in the world of cooking for the first time. I wanted to share one of the first dishes I learned how to cook back in college. This recipe is from Cooking Live with Sara Moulton that aired back in the fall of 2001. I have altered the recipe slightly as the original recipe calls for beets & coriander, which I don’t care for. Please enjoy nonetheless!
For the salsa
1/4 cup plus 2 Tbs extra virgin olive oil
1/4 Tbs fresh lime juice
2 garlic cloves, minced & mashed to a paste
4 cups fresh corm (from 8 ears)
1/2 cup fresh coriander (or 2 Tbs dried cilantro)
2 cups diced, peeled mango
1/2 cup finely chopped scallions
For chicken
2 whole boneless skinless chicken breasts, halved
salt & pepper
1/2 cup yellow cornmeal
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbs unsalted butter
Make salsa: In a bowl, whisk together 1/4 cup oil, lime juice, and garlic paste. Season to taste with salt & pepper.
In a non stick skillet, heat remaining 2 tbs oil over med-high heat until hot but not smoking. Add corn & saute, stirring frequently until deep golden, about 4 mins. Add corn & remaining salsa ingredients to bowl & combine well.
For chicken: Pat chicken dry & season with salt & pepper. On a plate, stir cornmeal, paprika & cayenne. Press chicken into mixture, coating both sides.
In skillet, heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 mins on each side. Serve chicken with salsa.
The corn meal or corn flour used on chicken in this recipe would add a good flavor I would expect. Thank you for sharing this one!
No problem Ryan! Glad you like it!
wow this looks great!!
I’m going to have to try this one! I don’t cook chicken often enough. The cornmeal sounds nice and crunchy!
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It’s super crunchy, adds something different to the dish.