Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa

Ingredients

• 15 ounce black beans rinsed drained canned
• 1 teaspoon chili oil 
• 0.8 cup corn kernels fresh white
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon ground coriander 
• 3 tablespoons juice of lime fresh
• 2 cups pieces mangoes pitted peeled
• 0.8 cup onion red finely chopped
• 40 ounce chicken breasts boneless skinless fat trimmed
• 1 teaspoon sugar 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
2. Preheat oven to 250°F.
3. Mix cornmeal and coriander in shallow bowl.
4. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray.
5. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture.
6. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer.
7. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
8. Cut chicken breasts diagonally into 1/2-inch-thick slices.
9. Transfer to plates. Spoon salsa atop chicken and serve.
10. Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg.
11. Bon Appétit