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