----------------- Meal-Master ------------------
 
      Title: Chicken with Mexi-Corn Salsa
 Categories: Poultry, 1990 Dccc, Finalist
   Servings: 6
 
       1 x  Mexi-Corn Salsa *
 
 ----- Chicken ========================================
       6 ea Breasts, chicken, halves,                                    
            -- broiler/fryer, boned,    
            -- skinned  
       2 tb Butter
     1/4 ts Salt
            Tomatoes, cherry
            Cilantro     
   
        * See recipe for Mexi-Corn Salsa.
   
        Melt the butter in a large fry pan over medium heat.
   
        Add chicken and sprinkle with salt.  Cook, turning, for about 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, 19947-9622
   
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