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Cornmeal-Crusted Chicken with Peach Salsa

1
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
If you can’t find ripe peaches or nectarines for the salsa, ripe mango or papaya would be a delicious alternative.

Ingredients

Peach

1 large, or nectarine, pitted and finely chopped

Tomato

1 large, finely chopped

Fresh basil

¼ cup(s), fresh, chopped

Balsamic vinegar

2 tsp

Table salt

¾ tsp

Black pepper

½ tsp, freshly ground

Yellow cornmeal

2 Tbsp

Uncooked skinless boneless chicken breast

20 oz, 4 (5-ounce) halves

Canola oil

2 tsp

Instructions

  1. Combine the peach, tomato, basil, vinegar, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of pepper in a small bowl; set aside.
  2. Mix the cornmeal and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper on a sheet of wax paper. Press the chicken in the mixture to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, about 10 minutes. Serve the chicken with the salsa. Yields 1 piece chicken and generous 1⁄3 cup salsa per serving.

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