Sunday, October 17, 2010

Cornmeal Crusted Chicken with Peach Salsa

My parents visited recently and left behind a few peaches. And, to be honest, I've been wanting to actually cook lately instead of just thawing a frozen meal or throwing stuff into the crock pot. This meal was quick and easy to make and tasted yummy. The recipe is from Betty Crocker

Cornmeal Crusted Chicken with Peach Salsa


5 medium peaches, peeled and chopped (3 cups)
1 large tomato, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tbsp vegetable oil
2 tbsp white vinegar
1/4 tsp salt

1/2 cup yellow cornmeal
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 tbsp vegetable oil

In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time. In shallow dish, mix cornmeal, salt and pepper. Coat chicken with cornmeal mixture. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15-20 minutes, turning once, until juice is clear when center of thickest part is cut. Serve with salsa.

1 comment:

  1. K, so I was looking at the blog tonight trying to decide what to make for dinner, and Jeremy walked by and saw this. He's all "MAKE THAT!" So I did. It was delish! Even after I accidentally put milk in the salsa (yeah, I only have half a brain when pregnant).