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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cornmeal Chicken with Fresh Peach Salsa |
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Serves: 4 Print this RecipePREP: 10 MIN * COOK: 20 MIN * 4 SERVINGS 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 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 Fat For Fresh Peach Salsa Mix all ingredients. Betty's Tip Three cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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