Flat Spicy Chicken Breast With Hot Corn Tomato Salsa Recipes

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TEX-MEX CHICKEN WITH CORN SALSA



Tex-Mex Chicken with Corn Salsa image

For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 boneless skinless chicken breasts (1 1/4 lb)
Cooking spray
1 bag (12 oz) frozen corn, thawed
1/4 cup chopped red onion
2 plum (Roma) tomatoes, seeded, diced
1/3 cup diced green bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice (1 lime)
1/2 jalapeño chile, finely chopped, if desired

Steps:

  • Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
  • Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
  • Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g

SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA



Soft Tacos With Chicken and Tomato-Corn Salsa image

Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield Serves four

Number Of Ingredients 10

1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese

Steps:

  • Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
  • Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
  • Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 812 milligrams, Sugar 6 grams, TransFat 0 grams

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA



Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons corn oil
4 bone-in chicken breast halves (about 10 ounces each), skin on
2 teaspoons chili powder
Kosher salt
Juice of 2 limes
2 tablespoons honey
1/4 cup chicken stock
2 Tablespoons butter
3 medium tomatoes, roughly chopped
1/2 to 1 jalapeno, stemmed and minced with seeds
1/2 medium red onion, grated
1 teaspoon kosher salt
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro, leaves and stems, divided

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
  • While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
  • When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
  • To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

CHICKEN WITH NECTARINE-TOMATO SALSA



Chicken With Nectarine-Tomato Salsa image

Provided by Marian Burros

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons ground cumin
1 cup fresh orange juice
1 teaspoon hot chili powder
1 pound skinless, boneless chicken breasts
1 pound ripe field tomatoes, squeezed and chopped fine
1 pound yellow or red bell peppers, chopped fine
2 pounds nectarines, chopped fine
1 jalapeno or serrano chili pepper, minced
4 teaspoons maple syrup
2 tablespoons lime juice
2 tablespoons chopped cilantro
2 teaspoons olive oil

Steps:

  • Whisk together the cumin, orange juice and chili powder. Wash and dry the chicken breasts and place in orange juice mixture, turning to coat both sides. Allow to marinate for one or two hours.
  • Prepare a charcoal fire and allow to burn down until a gray ash covers all the coals.
  • Combine tomatoes, peppers, nectarines and chili with maple syrup, lime juice and cilantro in a serving bowl. Set aside.
  • Brush chicken breasts with a little olive oil. Grill breasts, cooking for 10 to 15 minutes, depending on thickness, browning on both sides.
  • When chicken is cooked, arrange on salsa.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams

SPICY, CREAMY CORN SALSA



Spicy, Creamy Corn Salsa image

An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 15m

Yield 12

Number Of Ingredients 10

½ cup sour cream
½ cup mayonnaise
2 (15.25 ounce) cans whole kernel corn, drained
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
½ cup thinly sliced green onion, white and green parts
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 cups shredded sharp Cheddar cheese

Steps:

  • Stir sour cream and mayonnaise until well combined. Set aside.
  • Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 g

CHICKEN BREASTS WITH FRUIT SALSA



Chicken Breasts with Fruit Salsa image

Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
3/4 cup pineapple tidbits, drained
1/2 cup quartered fresh strawberries
1 kiwifruit, peeled, quartered and sliced
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
1 teaspoon cornstarch
1/4 cup orange juice

Steps:

  • In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 223mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

CORN AND SALSA CHICKEN PACKETS



Corn and Salsa Chicken Packets image

Quick simple meal with little to no clean up. Got it off the back of a Tyson Chicken breast package.

Provided by Sica6488

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil (12-inch x18-inch ea)
2 cups frozen whole kernel corn (can use canned corn)
1/2 cup fresh tomato, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 450.
  • Center chicken breast on each foil sheet.
  • Top with vegetables.
  • spoon salsa evenly over chicken and vegetables.
  • Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
  • Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
  • Place contents of packet into individual serving plates.
  • Sprinkle with cheese.

Nutrition Facts : Calories 328.6, Fat 11.6, SaturatedFat 6.5, Cholesterol 98.1, Sodium 450, Carbohydrate 20.3, Fiber 2.8, Sugar 1.7, Protein 37.5

BAKED CHICKEN WITH PLUM TOMATO SALSA



Baked Chicken with Plum Tomato Salsa image

Baked garlic and lime chicken topped with a fresh plum tomato salsa. This would be great with your favorite rice or even a side of black beans. Top with sour cream and/or chopped avocado for added freshness and flavor.

Provided by Niqi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons spicy brown mustard
1 tablespoon mayonnaise
1 clove garlic, minced
1 lime, zested and juiced
4 chicken drumsticks
4 chicken thighs
salt to taste
1 pinch garlic pepper seasoning, or to taste
4 plum tomatoes, seeded and chopped
1 jalapeno pepper, seeded and chopped
½ red onion, chopped
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
  • Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
  • Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
  • Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 5.5 g, Cholesterol 82.4 mg, Fat 13.7 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 284.7 mg, Sugar 1.9 g

TOMATO AND CORN SALSA



Tomato and Corn Salsa image

Provided by Robin Donovan

Categories     Onion     Tomato     Side     No-Cook     Quick & Easy     Father's Day     Corn     Summer     Jalapeño     Cilantro     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Steps:

  • Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

GRILLED CHICKEN BREASTS WITH CORN SALSA



Grilled Chicken Breasts with Corn Salsa image

Provided by Robert McGrath

Categories     Chicken     Herb     Low Fat     Quick & Easy     Backyard BBQ     Corn     Bell Pepper     Spring     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Bon Appétit

Number Of Ingredients 14

Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili
Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
4 skinless boneless chicken breast halves

Steps:

  • For Salsa:
  • Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
  • For Chicken:
  • Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
  • Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

FLAT & SPICY CHICKEN BREAST WITH HOT CORN-TOMATO SALSA



Flat & Spicy Chicken Breast With Hot Corn-Tomato Salsa image

Fast & easy, almost like take-out just healthier. It's my own recipe and can be served either with french fries or on flour tortillas. Hope u like.

Provided by Chantel K

Categories     Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

400 g boneless skinless chicken breasts
1/4 cup all-purpose flour
10 ml Mexican seasoning
10 ml brown sugar
1 teaspoon salt
1 large onion
410 g canned corn
410 g canned tomatoes (mexican if possible)
1 tablespoon apple cider vinegar
1 tablespoon sugar
10 ml Mexican seasoning
1 teaspoon salt
20 ml olive oil

Steps:

  • Prepare salsa first. Caramelize onions, add corn and sauté a bit (until you smell the sweetness coming together).
  • Add next 5 ingredients and let it simmer until it thickens.
  • Remove from heat and let it cool a bit.
  • While salsa is simmering, pound chicken breasts on a wooden board until it's about 1cm thick.
  • Mix dry ingredients and put them in a container with a lid.
  • Put flattened fillets in flour mixture, put lid on and shake until chicken is well coated.
  • Heat oil in pan and fry fillets on both sides until golden brown.
  • Serve salsa on top of chicken.

Nutrition Facts : Calories 297, Fat 6.3, SaturatedFat 1.1, Cholesterol 58, Sodium 1373.7, Carbohydrate 35, Fiber 3.4, Sugar 12.5, Protein 27.1

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