|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Crusted Chicken with Poblano-Corn Salsa
2007 National Chicken Cooking Contest Finalist
Carole Combs, Las Vegas, NV
Ingredients:
- 4 boneless, skinless chicken breast halves
- 2 eggs
- 1-1/2 cups masa harina
- 1 cup crushed corn flakes
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil, divided
- 5 sprigs cilantro
Poblano-Corn Salsa: recipe follows
- 2 Poblano chiles
- 3 ears of corn
- 3 tablespoons butter
- 2 shallots
- 2 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped cilantro.
Directions:
Pound chicken to 1/2-inch thickness. In shallow bowl, beat eggs. In another bowl, mix together masa harina, corn flakes, cumin, chili powder, salt and pepper. Dip chicken in eggs; then dredge in masa harina mixture. In large skillet over medium high heat, place 3 tablespoons of the olive oil. Add chicken and cook about 4 minutes per side, until done through; add reserved olive oil, if needed. Drain chicken on paper towels and arrange on serving platter. Add Poblano-Corn Salsa and garnish with cilantro. Makes 4 servings.
Poblano-Corn Salsa: Cut 2 Poblano chiles in half, removing stems and seeds. Place on baking sheet, skin side up, and cook under broiler 15 minutes. Immediately place in plastic zip-top bag and seal. In 10 minutes, remove peppers from bag and remove skins. Chop and place in medium bowl. Remove corn from 3 ears. In saute pan, melt 3 tablespoons butter. Add 2 chopped shallots and 2 cloves chopped garlic; cook until shallots are translucent. Add 3 tablespoons butter and corn; 2 teaspoons cumin; 2 teaspoons chili powder; 1 teaspoon salt; and 1/2 teaspoon pepper. Cook, stirring, 15 minutes; cool 10 minutes and add to peppers. Stir in 1/2 cup chopped cilantro. |
|
|
|
|
|