Chicken Breasts With Cornmeal Crust And Black Bean Salsa

Name: Chicken Breasts With Cornmeal Crust And Black Bean Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Mexican
Ingredients: 425 grams black beans , rinsed, drained; 4 chicken breasts , lbed thinly; 118 milliliters chopped fresh cilantro; 1 Tbsp ground coriander; 4 Tbsps olive oil; 118 milliliters red onion , chopped finely; 1 teaspoon sugar; 425 grams sweet corn, drained; 79 milliliters yellow cornmeal

The recipe Chicken Breasts With Cornmeal Crust And Black Bean Salsan is ready in about 25 minutes and is definitely a super gluten free and dairy free option for lovers of Mexican food. This main course has 2035 calories, 142g of protein, and 79g of fat per serving. This recipe serves 1. A mixture of onion, olive oil, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Ingredients

Servings:

425grams

black beans , rinsed, drained 4

chicken breasts , lbed thinly 118milliliters

chopped fresh cilantro 1Tbsp

ground coriander 4Tbsps

olive oil 118milliliters

red onion , chopped finely 1teaspoon

sugar 425grams

sweet corn, drained 79milliliters

yellow cornmeal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.