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Chicken with Mexi-Corn Salsa


6 boneless, skinless chicken breast halves
2 tablespoons butter or margarine
1/4 teaspoon salt
Mexi-Corn Salsa: recipe follows
cherry tomatoes


In large frypan, place butter and melt over medium heat. Add chicken and sprinkle with salt. Cook, turning, about 6 minutes or until light brown on all sides. Cover, reduce heat to medium-low, and cook about 5 minutes or until chicken is fork tender. Arrange chicken on platter; spoon Mexi-Corn Salsa over chicken. Garnish with cherry tomatoes and cilantro.

MEXI-CORN SALSA: In a small bowl, mix together 1 cqan (11 ounces) whole kernel corn, drained; 2 Roma tomatoes, seeded and diced; 1 can (4 ounces) chopped green chilies, minced cilantro; 1 small jalapeno pepper, finely chopped; 1 small clove garlic, minced; and 1/4 teaspoon salt. Set aside. Makes about 1 1/2 cups.

Nutritional Information:

Servings: 6 Per serving (with salsa)
Calories: 202
Protein: 29 g
Total Fat: 5.9 g
Saturated Fat: 1.2 g
Cholesterol: 68 mg
Sodium: 416 mg
Carbohydrates: 11 g

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