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Make it Snappy!

© Leanne Ely

There are few people who have oodles of time on their hands to make multi-coursed, intense meals. Those who do have that kind of time, usually have the money and the staff to do it!

Here is a recipe that not only is deceptively easy, it's incredibly delicious and healthy, too! Enjoy.

Chicken Breasts with Corn Salsa Serves 4

4 boneless skinless chicken breasts, thawed 1 11 oz. can of Mexican corn 1 cup good quality salsa (the fire-roasted chili kind is good) A little olive oil 1 teaspoon each: garlic powder and cumin; salt and pepper to taste

Season chicken breasts with seasoning.

Heat oil in skillet (just a little)and saute seasoned chicken 10 minutes on each side or till cooked. Remove chicken to serving platter.

Add 1/4 cup of water to bottom of pan and loosen stuff off the bottom of the pan with a wire whisk till it comes to a boil and reduces in half.

Add drained corn and salsa till heated and spoon over the top of reserved chicken.

Now wasn't that easy? Wait till you taste it!

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