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Cornmeal Chicken with Peach Salsa

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Betty Crocker Kitchens
Updated Sep 28, 2006
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Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!

Cornmeal Chicken with Peach Salsa

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 11
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Ingredients

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

Instructions

  • Step 
    1
    In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
  • Step 
    2
    In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
  • Step 
    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.

Nutrition

450 Calories
22g Total Fat
34g Protein
30g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
520mg
22%
Potassium
630mg
18%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
19%
Sugars
12g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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