Mango Chicken Salsa
Excerpted
From:
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.
8 servings
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.
