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Title: Chicken With Mexi-Corn Salsa
Yield: 6 Servings

Ingredients

      1    mexi-corn salsa *
 
  --------------------------------CHICKEN-----------------------------------
      6 ea breasts, chicken, halves, -
           -broiler; /fryer, boned, - s
      2 tb butter
    1/4 ts salt
      1    tomatoes, cherry
      1    cilantro

Instructions

* See recipe for Mexi-Corn Salsa.

Melt the butter in a large fry pan over medium heat.

Add chicken and sprinkle with salt. Cook, turning, for about 6
minutes or until the chicken is light brown on all sides.

Cover, reduce heat to medium-low, and cook about 5 minutes or
until the chicken is fork tender.

Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa
over chicken.

Garnish with cherry tomatoes and cilantro.

Cook: Nancy Labrie, New Hampshire

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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