Cornmeal-Crusted Chicken with Peach Salsa
1 large, or nectarine, pitted and finely chopped
1 large, finely chopped
¼ cup(s), fresh, chopped
½ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) halves
- Combine the peach, tomato, basil, vinegar, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of pepper in a small bowl; set aside.
- 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.