Sunday, April 6, 2008

Cornmeal-Crusted Chicken with Toasted Corn Salsa

Recipe courtesy Gourmet Magazine

For salsa:
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1/4 tablespoon fresh lime juice (from about 1 lime)
2 garlic cloves, minced and mashed to a paste with a pinch of salt
Salt and freshly ground black pepper
4 cups fresh corn (cut from about 8 ears)
1/2 cup packed fresh cilantro sprigs, washed well, spun dry, and chopped fine
2 cups diced peeled mango
1 cup minced red bell pepper
1/2 cup finely chopped scallions

For chicken:
2 whole skinless boneless chicken breast (about 1 1/2 pounds), halved
Salt and freshly ground black pepper
1/2 cup yellow cornmeal
1/2 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon unsalted butter

Make salsa: In a bowl whisk together 1/4 cup oil, lime juice, and garlic paste, and season with salt and pepper, to taste.
In a non-stick skillet heat remaining 2 tablespoons oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.

Make chicken: Pat chicken dry and season with salt and pepper. On a plate, stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides.
In skillet, heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.

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