Santa fe chicken with corn salsa

6 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil, divided
1 can (15 1/4-ounce) DEL MONTE FreshCut Golden Sweet Whole Kernel Corn, drained
1 can (14 1/2-ounce) diced tomatoes, drained
½ cup Diced onion
⅓ cup Minced fresh cilantro
2 tablespoons Red wine vinegar
4 Skinned and boned chicken breast halves
1 can (4-ounce) whole green chiles, drained
¾ cup (3 ounces) 4-cheese Mexican blend shredded cheese
Salt and pepper
Fresh minced cilantro

Directions

Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to ¼-inch thickness with meat mallet or rolling pin. Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done. Sprinkle with additional cilantro, and serve with salsa. Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997

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