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Cornmeal Chicken with Peach Salsa

  • Prep 15 min
  • Total 35 min
  • Servings 4
  • Pinterest
    10
  • Print
    27
  • Save
    1K
  • Facebook
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Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time! MORE + LESS -

Ingredients

Fresh Peach Salsa

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

Chicken

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

Hide Images
  • 1
    In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
  • 2
    In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
  • 3
    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.

Expert Tips

You might want to double the salsa recipe so you have leftovers for chip dipping! Extra salsa also goes well over grilled or baked fish.

When fresh peaches aren't available, use 3 cups of chopped frozen (thawed) peach slices instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
520mg
22%
Potassium
630mg
18%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
19%
Sugars
12g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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