Recipe - Floribbean Chicken With Papaya Salsa

1 Egg
One half cup Fresh lime juice
1 One half cup Corn flakes crumbs or plain
bread crumbs
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
3 tablespoon Olive oil
1 tablespoon Butter
4 Chicken breast halves;
boneless/skinless
Papaya Salsa

1. In a shallow bowl, lightly beat egg and lime juice together.

2. Combine bread crumbs and salt and pepper in a shallow bowl.

3. Heat the oil and butter in a large saute pan until hot. Dip the chicken
breasts in the egg mixture and let the excess drain off. Coat with crumbs,
shaking off the excess. Saute the chicken over moderate heat until golden
on both sides, about four to five minutes on each side. Transfer to paper
towels and let drain.

4. Place chicken on serving plates. Add papaya salsa to the saute pan and
heat for two minutes. Spoon papaya salsa over chicken breasts. Serves
eight.

in the The New Orleans TimesPicayune, April 11, 1996

Date: Tue, 25 Jun 1996 16:08:15 GMT

From: Linda Place placel@worldnet.att.net

MMRecipes Digest V3 #177

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.