Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa

Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa
You can never have too many main course recipes, so give Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsan a try. One serving contains 282 calories, 35g of protein, and 5g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up chicken breasts, onion, corn kernels, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

1
Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
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SalsaSalsa
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2
Preheat oven to 250°F.
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3
Mix cornmeal and coriander in shallow bowl.
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CorianderCoriander
CornmealCornmeal
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BowlBowl
4
Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray.
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5
Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture.
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Chicken BreastChicken Breast
CornmealCornmeal
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6
Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer.
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CornmealCornmeal
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7
Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
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8
Cut chicken breasts diagonally into 1/2-inch-thick slices.
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9
Transfer to plates. Spoon salsa atop chicken and serve.
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SalsaSalsa
10
Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg.
11
Bon Appétit
DifficultyHard
Ready In45 m.
Servings8
Health Score23
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