Best Cornmeal Chicken With Peach Salsa Recipes

CORNMEAL-CRUSTED CHICKEN WITH PEACH SALSA

Cornmeal-Crusted Chicken with Peach Salsa image

If you can't find ripe peaches or nectarines for the salsa, ripe mango or papaya would be a delicious alternative.

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large Peach(es) or nectarine, pitted and finely chopped
1 large Fresh tomato(es) finely chopped
0.25 cup(s) Basil fresh, chopped
2 tsp Balsamic vinegar
0.75 tsp Table salt
0.5 tsp Black pepper freshly ground
2 Tbsp Yellow cornmeal
20 oz Uncooked boneless skinless chicken breast(s) 4 (5-ounce) halves
2 tsp Canola oil

Steps:

Combine the peach, tomato, basil, vinegar, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of pepper in a small bowl; set aside.
Mix the cornmeal and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper on a sheet of wax paper. Press the chicken in the mixture to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, about 10 minutes. Serve the chicken with the salsa. Yields 1 piece chicken and generous 1⁄3 cup salsa per serving.

Nutrition Facts : Calories 81 kcal

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

CORNMEAL-CRUSTED CHICKEN WITH TOASTED CORN SALSA

Cornmeal-Crusted Chicken with Toasted Corn Salsa image

Categories Chicken Sauté Quick & Easy Mango Cornmeal Corn Beet Gourmet

Yield Serves 2

Number Of Ingredients 15

Ingredients

For salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from about 1 lime)
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 cups fresh corn (cut from about 4 ears)
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine
1 cup diced peeled mango
1 cup diced drained bottled pickled beets
1/4 cup finely chopped scallions
For chicken
1 whole skinless boneless chicken breast (about 3/4 pound), halved
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons unsalted butter

Steps:

Make salsa:
In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)
Make chicken:
Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side.
Serve chicken with salsa.