Tomatoes, cherry Cilantro * See recipe for Mexi-Corn Salsa. Melt the butter in a large fry pan over medium heat. Add chicken and sprinkle with salt. Cook, turning, for about 6 minutes or until the chicken is light brown on all sides. Cover, reduce heat to medium-low, and cook about 5 minutes or until the chicken is fork tender. Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa over chicken. Garnish with cherry tomatoes and cilantro. Cook: Nancy Labrie, New Hampshire