Ingredients
13 cup yellow cornmeal
1 tablespoon ground coriander
4 chicken breasts, pounded thinly
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed, drained
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Stainless corn holders — grip hot corn on the cob safely
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Stainless corn holders — grip hot corn on the cob safely
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place first 6 ingredients in a large bowl. toss to combine, season with salt and pepper. cover and let stand for 1 hour. mix cornmeal and coriander in a shallow bowl . coat the chicken breasts with olive oil and then dredge in the cornmeal. in a large skillet heat the olive oil on med/high and saute the chicken breasts until golden on both sides, about 5 mins a side. serve with the black bean salsa, rice and "three pepper slaw with chipotle dressing".