Chicken Breasts With Cornmeal Crust and Black Bean Salsa

• 1 (15 ounce) can black beans, rinsed, drained
• 1 (15 ounce) can sweet corn, drained
• 12 cup red onion, chopped finely
• 12 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 13 cup yellow cornmeal
• 1 tablespoon ground coriander
• 4 chicken breasts, pounded thinly
• 4 tablespoons olive oil

1. Place first 6 ingredients in a large bowl.
2. Toss to combine, season with salt and pepper.
3. Cover and let stand for 1 hour.
4. Mix cornmeal and coriander in a shallow bowl .
5. coat the chicken breasts with olive oil and then dredge in the cornmeal.
6. 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.
7. Serve with the black bean salsa, rice and "Three pepper slaw with chipotle dressing".

black beans, sweet corn, red onion, fresh cilantro, olive oil, sugar, yellow cornmeal, ground coriander, chicken breasts, olive oil

Taken from www.food.com/recipe/chicken-breasts-with-cornmeal-crust-and-black-bean-salsa-132974 (may not work)