Best Cornmeal Chicken With Fresh Peach Salsa Recipes

CORNMEAL CHICKEN WITH FRESH PEACH SALSA

Cornmeal Chicken with Fresh Peach Salsa image

Number Of Ingredients 12

Ingredients

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 tablespoons vegetable oil
Fresh Peach Salsa:
3 cups chopped peeled peaches
1 large tomato, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt

Steps:

Fresh Peach Salsa3 cups chopped peeled peaches1 large tomato, chopped (1 cup)1/4 cup chopped fresh cilantro3 tablespoons vegetable oil2 tablespoons white vinegar1/4 teaspoon saltMix all ingredients.Prepare Fresh Peach Salsa.Mix cornmeal, salt and pepper. Coat chicken with cornmeal mixture. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Serve with Peach Salsa.1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 FatBetty's TipThree cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.

Nutrition Facts : Nutritional Facts Serves

CRUNCHY CORNMEAL CHICKEN WITH MANGO-PEACH SALSA

Crunchy Cornmeal Chicken with Mango-Peach Salsa image

This cornmeal-crusted chicken served with a refreshing mango-peach salsa is an easy way to put a twist on a conventional chicken dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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
3 medium peaches, peeled, chopped (1 1/2 cups)
1 ripe large mango, seed removed, peeled and chopped (1 1/2 cups)
1 large tomato, seeded, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt

Steps:

In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
In 10-inch skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Meanwhile, in large bowl, mix all salsa ingredients. Serve chicken with salsa.

Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 12 g, TransFat 0 g