Chicken

--CHICKEN--

6 ea Breasts, chicken, halves,

-- broiler/fryer, boned, -- skinned 2 tb Butter

1/4 ts Salt

6 minutes or until the chicken is light brown on all sides. Cover, reduce heat to medium-low, and cook about 5 minutes or until the chicken is fork tender. Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken. Garnish with cherry tomatoes and cilantro. Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" -

1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware,