Honey Mustard Chicken with Tomato Corn Salsa

Ingredients

Tomato Corn Salsa:
1 cup cherry tomatoes cut in half
1/2 cup frozen corn, thawed
1 scallion, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped jalapeno pepper
1/4 teaspoon cumin
salt and pepper to taste
Chicken:
2 whole chicken breasts, boned, skinned and halved
2 tablespoons GOLDEN BLOSSOM HONEY MUSTARD
1 tablespoon finely chopped jalapeno pepper
1 clove garlic, finely chopped
1 egg
3/4 cup dry bread crumbs, unseasoned
1/4 cup flour
2 tablespoons olive oil

Directions

Tomato Corn Salsa:
Toss all ingredients in a small bowl. Set aside.

Chicken:
In a medium bowl, whisk together honey, chopped jalapeno, garlic, mustard and egg. In a separate bowl stir together breadcrumbs and flour. dip chicken breast halves in egg mixture and then into breadcrumb mixture.

Heat oil in a large heavy skillet. Add chicken pieces and saute until chicken is cooked through and nicely browned on each side. Place on serving platter and top with salsa.

Serves: 4