CORNMEAL CHICKEN WITH PEACH SALSA

Cornmeal Chicken with Peach Salsa image

Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

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Ingredients

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
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

Steps:

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