Chicken Recipes

CHICKEN BREASTS WITH TOMATO-CORN SALSA

This hot tomato salsa is good with any broiled or grilled meats.

INGREDIENTS
4 chicken breast halves, about 6 ounces each, boned and skinned
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon coarse black pepper
salt

FOR THE SALSA
1 fresh hot green chili pepper
1 pound tomatoes, seeded and chopped
11/4 cups corn, freshly cooked or thawed
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
3 tablespoons olive oil
3 scallions, chopped
1 teaspoon salt

SERVES 4

1. With a mallet, pound the chicken breasts between two sheets of plastic wrap until thin.

2. In a shallow dish, combine the lemon juice, oil, cumin, oregano and pepper.

3. Add the chicken and turn to coat. Cover and let stand for at least 2 hours, or chill overnight.

4. To make the salsa, char the chili 1 skin over a gas flame (or under the broiler.) Let cool for 5 minutes. Wearing rubber gloves, carefully rub off the charred skin. For a less hot flavor, discard the seeds.

5. Chop the chili very finely and place in a bowl. Add the rest of the salsa ingredients and mix well.

6. Remove the chicken from the marinade. Season lightly.

7. Heat a ridged broiler pan. Add the chicken breasts and cook until browned, about 3 minutes. Turn and cook the meat on the other side for 3—4 minutes more. Serve the chicken with the salsa.