|
| 5 | medium peaches, peeled, chopped (3 cups) |
| 1 | large tomato, chopped (1 cup) |
| 1/4 | cup chopped fresh cilantro |
| 3 | tablespoons vegetable oil |
| 2 | tablespoons white vinegar |
| 1/4 | teaspoon salt |
|
| 1/2 | cup yellow cornmeal |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 2 | tablespoons vegetable oil |
Serve with...
Wild Rice-Pecan Patties
Total Time:
24 min
| 1. | In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time. |
| 2. | In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture. |
| 3. | In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is clear when center of thickest part is cut (170°F). Serve with salsa. |
|
| You might want to double the salsa recipe so you have leftovers for chip dipping! Extra salsa also goes well over grilled or baked fish. |
|
| When fresh peaches aren't available, use 3 cups of chopped frozen (thawed) peach slices instead. |
Nutrition Information:
450 ( 200); 22g ( 4g, 0g); 85mg; 520mg; 30g ( 5g, 12g); 34g 15%; 15%; 2%; 10% 2 ; 0 ; 0 ; 5 ; 1 2