Easy Chicken Breast with Corn Salsa
I put several recipes together and came up with this quick and easy recipe. I hope you like it.
I put several recipes together and came up with this quick and easy recipe. I hope you like it.
- 2 eggs
- 1/2 teaspoon salt
- 1 onion chopped
- 1 cup milk
- 1 tablespoon sugar
- 2 cups flour
- 1 can corn
- 1/2 teaspoon pepper
- 1 bell pepper chopped
- 1 teaspoon vinegar
- 2 tablespoons butter or margerine
- 2 cans tomato paste
- the salsa:
- 2 cans (14 ounces) diced tomatoes
- 5 boneless chicken breast.
- 1 jalapeno pepper chopped
- 1 can chilli peppers
- 1 tablespoon margerine or butter
- Carbohydrate 82.8626576666665 g
- Cholesterol 436.188 mg
- Fat 16.371631 g
- Fiber 6.74322497005463 g
- Protein 24.3672975 g
- Saturated Fat 6.4717334 g
- Serving Size 1 1 Serving (410g)
- Sodium 425.367958333325 mg
- Sugar 76.1194326966119 g
- Trans Fat 2.3474454 g
- Calories 559 calories
Step-by-step
- Dry chicken breast with paper towel.
- Salt and pepper each side.
- In a bowl, mix egg and milk, and pour the flour in a plate.
- Dip each chicken breast in egg mixture, then in the flour.
- Pour margerine in a pan and heat until melted.
- Cook each chicken breast about 10 minutes on each side or until done.
- Set aside and keep warm.
- In the same pan add more margerine.
- Cook onions, bell peppers, and jalapeno peppers, until they are tender.
- Stir in the remaining ingredients, and cook 10 more minutes, stirring frequently.
- Transfer chicken breast to serving plate, and pour salsa over each.
Operating under the twenty-minute total time constraint requires managing moisture to accelerate browning. Surface water on poultry inhibits the Maillard reaction, lowering surface temperature as the liquid evaporates and preventing the protein from developing a golden crust. Patting the meat thoroughly dry before dipping it into the egg and flour wash guarantees an adherent coating that protects the interior from drying out during the ten minutes of pan-frying per side.
Acidity acts as a chemical counterweight to the rich fats present in the butter and egg batter. Tomatoes and vinegar supply malic and citric acids, which brighten the sweet profile of canned corn and neutralize heavy animal fats on the palate. Simmering the salsa components together for ten minutes concentrates these organic acids while softening the cell walls of the chopped onions, bell peppers, and jalapeños.
Starch gelatinization forms the bridge between the crisp poultry exterior and the liquid vegetable mixture. Flour coats the chicken proteins, absorbing moisture from the egg wash and swelling into a stable crust that withstands the addition of the cooked salsa without turning immediately soggy. Stirring the salsa frequently during its final reduction prevents the tomato paste and natural sugars from scorching on the bottom of the pan.
Temperature control dictates the success of this preparation. Medium heat allows the flour coating to brown gradually without burning the butter solids before the thick chicken breast cooks through to the center.
