Mango Chicken Salsa
The Flavors of Bon Appetit 2000
2 cups ½-inch pieces peeled pitted mangoes
1 15- to 16-ounce can black beans, drained, rinsed
¾ cup fresh white corn kernels
¾ cup finely chopped red onion
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon chili oil*
1 teaspoon sugar
1/3 cup yellow cornmeal
1 tablespoon ground coriander
8 5-ounce skinless boneless chicken breasts, excess fat trimmed
Nonstick vegetable oil spray
Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
Cut chicken breasts diagonally into ½-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.
*Chili oil is available at Asian markets and in the Asian foods section of some supermarkets.
Excerpted from The Flavors of Bon Appetit 2000 by The Editors of Bon Appetit Copyright© 2000 by The Editors of Bon Appetit. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.