Ingredients:
1 mexi-corn salsa *
CHICKEN
6 each breasts, chicken, halves, - broiler, /fryer, boned, - s
2 tbsp butter
1/4 tsp salt
1 tomatoes, cherry
1 cilantro
Instructions:
* See recipe for Mexi-Corn Salsa.
Melt the butter in a large fry pan over medium heat.
Add chicken and sprinkle with salt. Cook, turning, for about 6
minutes or until the chicken is light brown on all sides.
Cover, reduce heat to medium-low, and cook about 5 minutes or
until the chicken is fork tender.
Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa
over chicken.
Garnish with cherry tomatoes and cilantro.
Cook: Nancy Labrie, New Hampshire
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Chicken With Mexi-Corn Salsa Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
