Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa Recipe

Name: Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1/2-inch pieces peeled pitted mangoes; 1 15- to 16-ounce can black beans, drained, rinsed; 3/4 cup fresh white corn kernels; 3/4 cup finely chopped red onion; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 1 teaspoon chili oil*; 1 teaspoon sugar; 1/3 cup yellow cornmeal; 1 tablespoon ground coriander; 8 5-ounce skinless boneless chicken breasts, excess fat trimmed; Nonstick vegetable oil spray; *Available at Asian markets and in the Asian foods section of some supermarkets.

Servings: persons

2 cups 1/2-inch pieces peeled pitted mangoes
1 15- to 16-ounce can black beans, drained, rinsed
3/4 cup fresh white corn kernels
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon chili oil*
1 teaspoon sugar
1/3 cup yellow cornmeal
1 tablespoon ground coriander
8 5-ounce skinless boneless chicken breasts, excess fat trimmed
Nonstick vegetable oil spray
*Available at Asian markets and in the Asian foods section of some supermarkets.

1
Place first 8 ingredients in large bowl.
2
Toss to combine.
3
Season salsa with salt and pepper.
4
Cover; let stand 1 hour.
5
Preheat oven to 250F.
6
Mix cornmeal and coriander in shallow bowl.
7
Sprinkle chicken with salt and pepper.
8
Generously spray large nonstick skillet with nonstick spray.
9
Place skillet over medium-high heat.
10
Coat 1 side of each chicken breast with cornmeal mixture.
11
Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes.
12
Reduce heat to medium-low.
13
Turn chicken over.
14
Cook chicken until cooked through, about 5 minutes longer.
15
Transfer chicken to baking sheet.
16
Keep warm in oven.
17
Wipe out skillet, then spray with more nonstick spray.
18
Repeat with remaining 4 chicken breasts.
19
Cut chicken breasts diagonally into 1/2-inch-thick slices.
20
Transfer to plates.
21
Spoon salsa atop chicken and serve.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups 1/2-inch pieces peeled pitted mangoes, 1 15- to 16-ounce can black beans, drained, rinsed, 3/4 cup fresh white corn kernels, 3/4 cup finely chopped red onion, and more.

Yes, Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa

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