Cornmeal-Crusted Chicken with Toasted Corn Salsa

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced and mashed to a paste with a pinch of salt
• Salt and pepper
• 2 cups fresh corn, about 4 ears
• 1/4 cup packed fresh coriander, chopped
• 1 cup diced mango
• 1 cup diced drained bottled pickled beets
• 1/4 cup finely chopped scallions
• 1 whole skinless boneless chicken breast, halved
• Salt and pepper
• 1/4 cup yellow cornmeal
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne
• 2 teaspoons unsalted butter

1. In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste.
2. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes.
3. Add corn and remaining salsa ingredients to bowl and toss well.
4. (Beets may bleed slightly, coloring other ingredients.)
5. Pat Chicken dry and season with salt and pepper.
6. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides.
7. In a skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side.
8. Serve chicken with salsa.

extra virgin olive oil, lime juice, garlic, salt, fresh corn, fresh coriander, mango, pickled beets, scallions, chicken breast, salt, yellow cornmeal, paprika, cayenne, unsalted butter

Taken from www.foodnetwork.com/recipes/cornmeal-crusted-chicken-with-toasted-corn-salsa-recipe.html (may not work)