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Cornmeal-Crusted Chicken w/ Corn Salsa




Source of Recipe


Recipe courtesy Gourmet Magazine


List of Ingredients




For salsa:
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1/4 tablespoon fresh lime juice (from about 1 lime)
2 garlic cloves, minced and mashed to a paste with a pinch of salt
Salt and freshly ground black pepper
4 cups fresh corn (cut from about 8 ears)
1/2 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine
2 cups diced peeled mango
2 cups diced drained bottled pickled beets
1/2 cup finely chopped scallions
For chicken:
2 whole skinless boneless chicken breast (about 1 1/2 pounds), halved
Salt and freshly ground black pepper
1/2 cup yellow cornmeal
1/2 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon unsalted butter



Recipe



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 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 mixture, coating both sides.

In 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.