Recipe - Chicken With Mexi-Corn Salsa

MexiCorn Salsa *

CHICKEN
6 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
2 tablespoon Butter
One fourth teaspoon Salt
Tomatoes, cherry
Cilantro

* See recipe for MexiCorn 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 mediumlow, and cook about 5 minutes or
until the chicken is fork tender.

Arrange the chicken on a serving platter; spoon MexiCorn 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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip