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Chili Chicken With Black Bean Salsa main dish, chili, tex-mex, low-fat, salsa 1/4 cup yellow cornmeal 1 teaspoon chili powder 4 boneless skinless chicken breast ha; lves -- pound to 1 3 teaspoon vegetable oil 1 medium red bell pepper; cored and seeded* 3 large garlic cloves; crushed 19 oz black beans; rinsed and drained 11 1/2 oz vacuum-packed corn; drained 1 cup salsa; thick & chunky 1/2 cup chicken broth; reduced sodium 2 tablespoon fresh lime juice 1 teaspoon lime peel; grated pepper into 1 x 1/4" strips, about 1 cup. 1. In shallow dish combine cornmeal and chili powder; dip each pounded cut 2. In 12" skillet nonstick sillet over medium-high heat, heat 2 teaspoons 3. To drippings in skillet add remaining 1 teaspoon oil; heat over medium- 4. Remove from heat; spoon bean mixture into platter alongside cutlets. Se Yield: 4 servings Preparation Time: Redbo Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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