Title: Santa Fe Chicken with Corn Salsa
Categories: Entree Poultry
Yield: 6 Servings
| 1/4 | c | Olive oil, divided |
| 1 | cn | (15 1/4-ounce) DEL MONTE FreshCut Golden Sweet Whole Kernel |
| 1 | cn | (14 1/2-ounce) diced tomatoes, drained |
| 1/2 | c | Diced onion |
| 1/3 | c | Minced fresh cilantro |
| 2 | tb | Red wine vinegar |
| 4 | | Skinned and boned chicken breast halves |
| 1 | cn | (4-ounce) whole green chiles, drained |
| 3/4 | c | (3 ounces) 4-cheese Mexican blend shredded cheese |
| | | Salt and pepper |
| | | Fresh minced cilantro |
Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover
and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to
1/4-inch thickness with meat mallet or rolling pin. Make a lengthwise slit
in one of each green chile; open and remove seeds. Arrange a chile over
each chicken breast half. Sprinkle with cheese. Roll up each chicken breast
half, and secure with wooden picks. Sprinkle with salt and pepper. Cook
chicken in remaining 2 tablespoons oil in a large heavy skillet over medium
heat 4 to 5 minutes on each side or until done. Sprinkle with additional
cilantro, and serve with salsa. By Gerald Edgerton on May 18, 1996