Cornmeal-Crusted Chicken with Peach Salsa
1
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, 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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