Serves: 4
Total Calories: 267

(4 cakes)
2 teaspoons plus 1 tablespoon olive oil
1/2 teaspoon salt, or to taste
4 boneless skinless chicken breast halves
3 cups fresh corn kernels (from about 3 ears) or frozen corn kernels (thawed)
2 teaspoons unsalted butter
Fresh salsa, purchased or homemade
sour cream
Chopped cilantro

1. Preheat the oven to 200°. Prepare the Potato Masa Cakes, and keep warm in the oven while cooking the chicken. Rub the chicken with the 2 teaspoons of oil and season with about 1/4 teaspoon of the salt. Heat a stovetop grill pan over medium-high heat and cook the chicken breasts about 4 to 5 minutes per side or until browned with grill marks on the outside, firm to the touch, and no longer pink inside at the thickest part.

2. Meanwhile, in a skillet, cook the corn with the butter, stirring, until completely heated through, 3 to 4 minutes. Reserve in the pan off heat.

3. Remove the chicken to a cutting board and slice thinly crosswise. Remove the potato cakes from the oven and put 1 cake in the center of each of 4 warm plates. Arrange the chicken strips equally on top of each potato cake and top each with some salsa and a dollop of sour cream. Spoon a portion of the corn around the cakes on each plate. Scatter chopped cilantro over all.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 87

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