Boneless, skinless chicken breasts are often on sale for a decent price. Many people I know stock up and will have packages in their freezer and use those until they go on sale again, a very smart move on their part. I prefer natural chicken without hormones and antibiotics, the flavor is better and it is less expensive than organic. If organic is your preference, then great, this recipe is easily adaptable. Southwestern spice marinades and seasonings have come onto the market and are quite good. This recipe actually uses a packet of southwestern marinade mix as a coating mixed with flour or cornstarch for a gluten free option. It can be sauteed quickly while you are assembling the salsa. Any leftovers are great combined as a salad with the chicken cut up and mixed in.

1 1/2  pounds boneless skinless chicken breasts
1.25  ounce packet southwestern marinade mix
1/3  cup flour or cornstarch (for a gluten free option)
2-3  tablespoons cooking oil

Corn Salsa

2  cups corn, frozen works great and will thaw by the time the chicken is done.
1  cup chopped tomato (about 1 medium)
1/2  cup chopped green pepper
1/4  cup chopped cilantro
2  tablespoons chopped red onion
2  tablespoons lime juice
1/4  teaspoon salt

If you have a large (1 gallon) plastic bag on hand, combine the marinade mix, flour or cornstarch, add to the bag. Close the bag toss to mix well, add the chicken and close the bag, toss to coat well. If you do not have a plastic bag on hand, simply add dry ingredients to a mixing bowl and toss chicken to coat. Heat a large skillet to medium high, add oil and add chicken, cover and cook until chicken is cooked through to 170 F. and browned on both sides turning once or twice. Combine salsa ingredients in medium bowl. Serve with chicken. Makes 4 Servings. Enjoy!