Cornmeal Chicken with Peach Salsa

Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Fresh 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

Chicken

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
520mg
520%;
Total Carbohydrate
30g
30%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
2%;
Iron
10%;
Exchanges:
0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.