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Inside Triathlon Magazone Spring 2009 Page 46
USAT was kind enough to put my pic and recipes in this month’s issue of USA Triathlon Life magazine for Spring 2009 - see page 46.
Recipes featured:
Chicken Cutlets With Salsa, Corn, Salad
8 ounces chicken breast cutlets (4)
1 can no-added-salt tomatoes
1 can no-added-salt tomatoes
Dash hot pepper sauce
1 tsp granulated garlic with parsley
2 tsp chopped cilantro
4 cups frozen corn kernels
2 tsp light margarine
4 cups ready-to-eat romaine lettuce
1 cup sliced cucumber
1 cup sliced peeled carrots
1 cup sliced tomatoes
Balsamic vinegar to taste
1. Place the chicken breast cutlets in a single layer in a large baking pan. Preheat oven to 350 degrees. Place the tomatoes, hot pepper sauce, garlic and cilantro in a food processor and then pour over the chicken. Bake the chicken until done, about 15 or 20 minutes.
2. Place the corn and margarine in a covered microwave container and microwave on high until done, about 4 minutes.
3. Make a salad with the romaine, cucumber, carrots, tomatoes, and balsamic vinegar. Serve the cutlet topped with the salsa with the corn and salad on the side. Serves 4.
