Title: Chicken with Mexi-Corn Salsa
Categories: Poultry, 1990 dccc, Finalist
Yield: 6 Servings

Mexi-Corn Salsa *

----------------------------------CHICKEN----------------------------------
6 Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
2 tb Butter
1/4 ts Salt
Tomatoes, cherry
Cilantro

* 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip