Southwestern Chicken With Salsa - cooking recipe

Ingredients

1/4 c. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. chopped green onion
1 tsp. dried basil
1/8 tsp. ground black pepper
1 medium pressed garlic clove
4 boneless skinless chicken breast halves
1 c. chunky salsa
2 Tbsp. oil, divided
1 clove garlic, minced
1 (16 oz.) can peeled whole tomatoes, in juice
1 c. frozen corn
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1 tsp. salt, divided
3/4 tsp. pepper, divided
1/4 c. flour
1/4 c. cornmeal
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 c. milk

Preparation

In large nonstick skillet, heat 1 tablespoon oil over medium heat.
Add garlic; cook until golden, about 1 minute.
Add tomatoes and juice, breaking them up with spoon.
Stir in corn, oregano, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low.
Simmer, stirring occasionally, 10 minutes. Transfer mixture to serving platter; cover to keep warm.
Wipe out skillet.
Combine flour, cornmeal and remaining salt and pepper. In same skillet, heat remaining oil over medium-high heat.
Dip chicken in milk, then coat in cornmeal mixture.
Add chicken to skillet.
Cook until golden brown and done, 4 to 5 minutes a side. Serve with corn-and-tomato sauce.
Makes 4 servings.
Per serving:
315 cals.; 31 g. protein; 10 g. fat; 70 mg. chol.; 26 g. carbs.; 814 mg. sodium.
Work time:
30 minutes; ready to serve in 30 minutes.