Cornmeal Chicken with Peach Salsa

 

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

• 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.