Recipe - Santa Fe Chicken With Corn Salsa

One fourth cup Olive oil, divided
1 cn (15 1/4ounce) DEL MONTE
FreshCut Golden Sweet Whole
Kernel Corn, drained
1 cn (14 1/2ounce) minced
tomatoes, drained
One half cup Diced onion
1/3 cup Minced fresh cilantro
2 tablespoon Red wine vinegar
4 Skinned and boned chicken
breast halves
1 cn (4ounce) whole green
chiles, drained
Three fourths cup (3 ounces) 4cheese Mexican
blend shredded cheese
Salt and pepper
Fresh minced cilantro

Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover
and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to
1/4inch thickness with meat mallet or rolling pin. Make a lengthwise slit
in one of each green chile; open and remove seeds. Arrange a chile over
each chicken breast half. Sprinkle with cheese. Roll up each chicken breast
half, and secure with wooden picks. Sprinkle with salt and pepper. Cook
chicken in remaining 2 tablespoons oil in a large heavy skillet over medium
heat 4 to 5 minutes on each side or until done. Sprinkle with additional
cilantro, and serve with salsa.

Posted to MMRecipes Digest V4 #188 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997