Salsa Chicken Recipe
Ingredients
| 2 medium-size tomatoes (about 12 oz./340 g total), chopped and drained well | ||
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Jalapeno | 1 Small, finely chopped | |
| Cilantro | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Iceberg lettuce | 8 Cup (16 tbs), finely shredded | |
| Egg whites | 2 Large | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Chili powder | 1 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Chicken breast boneless skinless | 1 pound, cut into pieces | |
| 2 teaspoons olive oil or vegetable oil | ||
| Non-fat sour cream | 1/2 Cup (16 tbs) | |
| Cilantro sprigs | ||
Directions
1. To prepare tomato salsa, in a large bowl, combine tomatoes, onions, lime juice, jalapeno, chopped cilantro, and garlic; set aside. (At this point, you may cover and refrigerate for up to 3 hours.) Divide lettuce among 4 individual plates; cover and set aside.
2. In a shallow bowl, beat egg whites to blend; set aside. In a large bowl, combine cornmeal, chili powder, and cumin. Add chicken and turn to coat. Then lift chicken from bowl, shaking off excess coating. Dip chicken into egg whites, then coat again with remaining cornmeal mixture.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add chicken and stir-fry gently until no longer pink in center; cut to test (5 to 7 minutes). Remove from pan and keep warm. Pour reserved salsa into pan; reduce heat to medium and cook, stirring, until salsa is heated through and slightly thickened (1 to 2 minutes).
4. Arrange chicken over lettuce; top with salsa and sour cream. Garnish with cilantro sprigs
2. In a shallow bowl, beat egg whites to blend; set aside. In a large bowl, combine cornmeal, chili powder, and cumin. Add chicken and turn to coat. Then lift chicken from bowl, shaking off excess coating. Dip chicken into egg whites, then coat again with remaining cornmeal mixture.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add chicken and stir-fry gently until no longer pink in center; cut to test (5 to 7 minutes). Remove from pan and keep warm. Pour reserved salsa into pan; reduce heat to medium and cook, stirring, until salsa is heated through and slightly thickened (1 to 2 minutes).
4. Arrange chicken over lettuce; top with salsa and sour cream. Garnish with cilantro sprigs
Chef
