Name: Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa
Yield: Serves 8
Ingredients: 2 cups 1/2-inch pieces peeled pitted mangoes; 1 15- to 16-ounce can black beans, drained, rinsed; 3/4 cup fresh white corn kernels; 3/4 cup finely chopped red onion; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 1 teaspoon chili oil*; 1 teaspoon sugar; 1/3 cup yellow cornmeal; 1 tablespoon ground coriander; 8 5-ounce skinless boneless chicken breasts, excess fat trimmed; Nonstick vegetable oil spray; *Available at Asian markets and in the Asian foods section of some supermarkets.

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Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango SalsaMark Thomas

Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.

Recipe notes

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