Chef-No-Tell

(Tells All)

Chef-No-Tell

Cornmeal-Crusted Chicken with Toasted Corn Salsa

Prep: 10 min | Cook: 15 min | Servings: 4

Recipe courtesy Gourmet Magazine

Ingredients

  • 0.38 cup Extra virgin olive oil , 1/4 cup plus 2 tablespoons
  • 1.5 tbsp Lime juice , fresh (from about 1 lime); amount unclear in the scan
  • 2 clove Garlic , minced and mashed to a paste with a pinch of salt
  • Salt
  • Black pepper , freshly ground
  • 4 cup Corn , fresh, cut from about 8 ears
  • 0.5 cup Cilantro , fresh coriander sprigs, packed, washed, spun dry and chopped fine
  • 2 cup Mango , peeled, diced
  • 2 cup Pickled beets , bottled, drained and diced
  • 0.5 cup Scallions , finely chopped
  • 2 Chicken breast , whole skinless boneless (about 1 1/2 pounds), halved
  • 0.5 cup Cornmeal
  • 0.5 tsp Paprika
  • 0.5 tsp Cayenne pepper
  • 1 tbsp Unsalted butter

Directions

Make salsa: In a bowl whisk together 1/4 cup oil, lime juice, and garlic paste, and season with salt and pepper, to taste.

In a non-stick skillet heat remaining 2 tablespoons oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to the bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)

Make chicken: Pat chicken dry and season with salt and pepper. On a plate, stir together cornmeal, paprika, and cayenne and press chicken into the mixture, coating both sides.

In the skillet, heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.