Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  olive oil
  2        tablespoons  lime juice
  1              clove  garlic -- mashed with salt to
                        -- form paste
  2               cups  fresh corn kernels
     1/4           cup  cilantro -- chopped fine
  1                cup  mango -- peeled and diced
  1                cup  pickled beets -- sliced
     1/4           cup  scallions -- finely chopped
  1              whole  chicken breast -- (about 3/4- pound)
                        -- halved
     1/4           cup  yellow cornmeal
     1/4      teaspoon  paprika
     1/4      teaspoon  cayenne
  2          teaspoons  unsalted butter

Preparation:

For the Salsa: In a bowl, whisk 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon olive oil over moderately high heat, until hot, but not smoking. Saute corn until deep golden (4 minutes). Add corn and remaining ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients). For the Chicken: Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes each side. Serve chicken with salsa. Note: This recipe appeared in the Gourmet September 1996 issue. Its really easy to make and has a nice Caribbean flavor. I almost didn't put the beets in, but they are practically tasteless and add a nice color. Serve it with mashed sweet potatoe

Nutritional Information:

1638 Calories (kcal); 79g Total Fat; (41% calories from fat); 78g Protein; 170g Carbohydrate; 206mg Cholesterol; 817mg Sodium