Ingredients Jump to Instructions ↓

  1. 1 x Mexi-Corn Salsa

  2. --CHICKEN--

  3. 6 ea Breasts, chicken, halves,

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

  5. 1/4 ts Salt

  6. 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" -

  7. 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware,


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