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Steps
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.
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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.
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