Title: Chicken with Mexi-Corn Salsa
Categories: Chicken Salsa Tex
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
	* Se	e 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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