Make The Salsa first
1 ¼ pound Roma Tomatoes, cored and chopped
1 cup finely slivered arugula
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon olive oil
Combine all ingredients and set aside at room temperature
The Chicken
1 whole skinless boneless chicken breast (about ¾ pound), halved
¼ cup yellow cornmeal
¼ teaspoon paprika
¼ teaspoon cayenne
2 teaspoons canola oil
Salt
Ground black pepper
Pat chicken dry and season with salt and pepper. On a plate, stir together cornmeal, paprika, and cayenne and press chicken into mixture, covering both sides. In a skillet, heat canola oil over moderately high heat and sauté chicken until golden and cooked through about 5 minutes on each side. Serve chicken with salsa over. Serves 2.
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