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Chicken with Black-Eyed Pea Salsa

6 chicken breast halves, boneless and skinless
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup vegetable oil
1 lime, juiced
8 tablespoons butter
2 tablespoons chopped cilantro
Black-Eyed Pea Salsa (recipe follows)
Cilantro sprigs
Baby corn

1. Sprinkle chicken on both sides with salt and pepper.
2. In large frypan, place oil and heat to medium temperature. Add chicken and saute about 5 minutes until light brown on both sides. Cover and reduce to low temperature. Cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken to platter and keep warm.
3. Drain oil from frypan and wipe clean with paper towel. In same frypan, place lime juice and bring to a boil; add butter and stir with wire whisk until thickened; stir in cilantro.
4. To serve, arrange chicken on platter, spoon sauce over chicken and place Black-Eyed Pea Salsa around outside edges. Garnish with cilantro sprigs and baby corn.

Makes 6 servings.

Black-Eyed Pea Salsa: In medium bowl, mix together 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup diced red pepper; 1/2 cup sliced ripe olives; 1/4 cup sliced green onion; 1 small jalapeno pepper (seeded and minced); 1 tablespoon chopped cilantro; 1 tablespoon chopped parsley; 2 tablespoons red wine vinegar and 2 tablespoons vegetable oil, mixed; 1 (15-ounce) can black-eyed peas, drained and rinsed; and 1 (8 3/4-ounce) can whole kernel corn, drained.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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