Cornmeal Chicken with Fresh Peach Salsa


Serves: 4
Total Calories: 359

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

Directions:

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
Mix 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 Fat

Betty's Tip
Three cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.

Nutritional Facts:

Serves: 4
Total Calories: 359
Calories from Fat: 188

This Cornmeal Chicken with Fresh Peach Salsa recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.




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