Title: Santa Fe Chicken/roasted Corn Salsa
Categories: Shelf life, Shelf4
Yield: 1 servings

Two 8 oz. chicken breasts
2 tb Olive oil
Chili powder
Cumin powder

-----------------------------------SALSA-----------------------------------
1 lg Tomato
1 Ear sweet corn; (kernels
-only)
; roasted or
; charbroiled
1/2 Lime juice
1 ds Tabasco
1/2 ts Chef salt
1 ts Chopped cilantro
1 tb Red onion chopped

Lightly season chicken breast with chili and cumin powders. Saute in olive
oil until chicken is cooked thoroughly (160 degrees F).

To make salsa - dice tomato and red onion in very small pieces. Cut corn
off the ear and mix all ingredients. Place about 1/4 cup of mixture over
chicken and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.