Living Well Recipes: Corn Flour Crusted Chicken with Corn Relish, Part 1
By: Mike Stephans
Updated: August 31, 2011
Corn Flour Crusted Chicken Breast with Corn, Tomato and Black Bean Relish
Chicken
4 4 ounce Boneless, skinless chicken breast
1 cup corn flour
To taste salt and pepper
cup olive oil
Place skillet over medium heat. Season chicken breast with salt and pepper
Corn Relish
2 cups fresh corn cut from cob
1 cup diced tomatoes
1 cup black beans
cup diced red onion
cup chopped cilantro
cup sliced scallion
Pinch ground cumin
To taste salt and pepper
1 tablespoon olive oil for saut
1 tablespoon olive oil for dressing
2 tablespoons lime juice
Place skillet over medium heat, add olive oil, then corn. Cook corn until lightly browned, about 10 minutes. Remove from heat and set aside.
Combine olive oil, lime juice, cumin, salt and pepper and whisk to make dressing, set aside.
Combine, corn, black beans, tomato, red onion, scallions and cilantro and mix to blend. Add dressing and mix to incorporate. Serve over chicken breast.
Chicken
4 4 ounce Boneless, skinless chicken breast
1 cup corn flour
To taste salt and pepper
cup olive oil
Place skillet over medium heat. Season chicken breast with salt and pepper
Corn Relish
2 cups fresh corn cut from cob
1 cup diced tomatoes
1 cup black beans
cup diced red onion
cup chopped cilantro
cup sliced scallion
Pinch ground cumin
To taste salt and pepper
1 tablespoon olive oil for saut
1 tablespoon olive oil for dressing
2 tablespoons lime juice
Place skillet over medium heat, add olive oil, then corn. Cook corn until lightly browned, about 10 minutes. Remove from heat and set aside.
Combine olive oil, lime juice, cumin, salt and pepper and whisk to make dressing, set aside.
Combine, corn, black beans, tomato, red onion, scallions and cilantro and mix to blend. Add dressing and mix to incorporate. Serve over chicken breast.
