Cornmeal-Crusted Chicken Breasts with Tropical Salsa


The delicious crunch of this cornmeal crust and the yummy refreshing mango salsa make this chicken breast recipe the ideal summer dish.  Simple to make. Delicious to eat.

Rate this Recipe

Cornmeal-Crusted Chicken Breasts with Tropical Salsa

Print this Recipe

Recipe Ingredients

  • 1 (16-ounce) jar LA VICTORIA® Thick'N Chunky Salsa
  • 1 cup mango diced
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh parsley leaves chopped, plus 2 tbsp, divided for garnish
  • 1/4 cup yellow cornmeal for the chicken
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • Salt and pepper
  • 4 Chicken breasts boneless, skinless, pounded to 1/4-inch thick
  • 2 tsp butter unsalted butter
  • 4 tbsp olive oil

Cooking Directions

  1. Combine the LA VICTORIA® Thick n' Chunky Salsa with the mango, lime juice and 1/4 cup parsley in a small sauce pot and bring to a simmer over low heat.
  2. In a shallow bowl, combine the cornmeal, paprika, cayenne, salt and ground pepper.
  3. Coat each chicken breast with the cornmeal mixture and shake off any excess.
  4. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
  5. Add 2 chicken breasts to the pan and sauté the chicken until golden and cooked through, about 5 minutes on each side.
  6. Remove the chicken from the pan and keep warm. Wipe out the skillet and add the remaining butter and olive oil to the pan.
  7. Add the remaining chicken breasts and sauté until golden and cooked through, about 5 minutes on each side.
  8. To serve, arrange the crusted chicken breasts on a platter.
  9. Spoon the warm tropical salsa over the chicken breasts and garnish with chopped parsley.

Nutritional Information

View Nutrition