Recipe - Grilled Chicken Breasts With Corn Salsa

SALSA
1 One fourth cup Frozen corn kernels; thawed
One fourth cup Chopped red onion
One fourth cup Chopped red bell pepper
One fourth cup Chopped fresh cilantro
1 One half tablespoon Fresh lime juice
2 teaspoon Chopped seeded jalapeno
chili

CHICKEN
One half cup Dark beer
1 tablespoon Lowsodium soy sauce
1 tablespoon Chopped fresh cilantro
2 teaspoon Chopped seeded jalapeno
chili
2 teaspoon Fresh lime juice
4 Skinless boneless chicken
breast halves

For Salsa:

Combine all ingredients in bowl. Season with salt and pepper. (Can be made
4 hours ahead. Cover and chill.)

For Chicken:

Combine first 5 ingredients in medium bowl. Add chicken and turn to coat.
Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (mediumhigh heat) or preheat broiler. Drain chicken.
Season with salt and pepper. Grill or broil chicken until just cooked
through, about 4 minutes per side. Cut chicken into thin diagonal slices.
Arrange chicken on plates. Top with salsa and serve.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 729 Calories (kcal); 8g Total Fat; (9% calories from fat);
117g Protein; 50g Carbohydrate; 274mg Cholesterol; 917mg Sodium Food
Exchanges: 3 Grain(Starch); 15 Lean Meat; One half Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.