Cornmeal-Crusted Chicken with Peach Salsa
5
Points®
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
Tomato(es)
1 large
Basil
0.25 cup(s)
Balsamic vinegar
2 tsp
Table salt
0.75 tsp
Black pepper
0.5 tsp
Yellow cornmeal
2 Tbsp
Uncooked boneless skinless chicken breast(s)
20 oz
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.