Southwestern Chicken With Salsa

• 1/4 c. fresh lemon juice
• 2 Tbsp. olive oil
• 1 Tbsp. chopped green onion
• 1 tsp. dried basil
• 1/8 tsp. ground black pepper
• 1 medium pressed garlic clove
• 4 boneless skinless chicken breast halves
• 1 c. chunky salsa
• 2 Tbsp. oil, divided
• 1 clove garlic, minced
• 1 (16 oz.) can peeled whole tomatoes, in juice
• 1 c. frozen corn
• 1/4 tsp. dried oregano
• 1/4 tsp. dried rosemary
• 1 tsp. salt, divided
• 3/4 tsp. pepper, divided
• 1/4 c. flour
• 1/4 c. cornmeal
• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1/2 c. milk

1. In large nonstick skillet, heat 1 tablespoon oil over medium heat.
2. Add garlic; cook until golden, about 1 minute.
3. Add tomatoes and juice, breaking them up with spoon.
4. Stir in corn, oregano, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low.
5. Simmer, stirring occasionally, 10 minutes. Transfer mixture to serving platter; cover to keep warm.
6. Wipe out skillet.
7. Combine flour, cornmeal and remaining salt and pepper. In same skillet, heat remaining oil over medium-high heat.
8. Dip chicken in milk, then coat in cornmeal mixture.
9. Add chicken to skillet.
10. Cook until golden brown and done, 4 to 5 minutes a side. Serve with corn-and-tomato sauce.
11. Makes 4 servings.
12. Per serving:
13. 315 cals.; 31 g. protein; 10 g. fat; 70 mg. chol.; 26 g. carbs.; 814 mg. sodium.
14. Work time:
15. 30 minutes; ready to serve in 30 minutes.

lemon juice, olive oil, green onion, basil, ground black pepper, pressed garlic, chicken, chunky salsa, oil, clove garlic, tomatoes, frozen corn, oregano, rosemary, salt, pepper, flour, cornmeal, chicken, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849626 (may not work)