Cornmeal Chicken with Peach Salsa

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

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
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.
Substitution
When fresh peaches aren't available, use 3 cups of chopped frozen (thawed) peach slices instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 520mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 5g,
    • Sugars 12g),
  • Protein 34g;
Percent Daily Value*:
    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.