Cooking Recipe Chicken With Mexi-Corn Salsa

1 x Mexi-Corn Salsa *

6 ea Breasts, chicken, halves, broiler/fryer, boned, skinned

2 tb Butter

1/4 ts Salt

Tomatoes, cherry

Cilantro

* Se e 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