Directions:
- In a bowl, combine the peaches, jalapeño, lime juice and sugar.
- In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne. Put the chicken in a bowl of cool water. Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.
- Heat 1/4 cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tablespoons oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. Serve with the peach-jalapeño salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.54 Kcal (2372 kJ) | ||
| Calories from fat | 260.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.89g | 44% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 2574.2mg | 107% | |
| Potassium | 894.56mg | 19% | |
| Total Carbs | 29.44g | 10% | |
| Sugars | 9.05g | 36% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 50.79g | 102% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 1mg | 6% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 147.96 Kcal (619 kJ) | ||
| Calories from fat | 67.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 44% | |
|---|---|---|---|
| Cholesterol | 36.36mg | 46% | |
| Sodium | 672.28mg | 107% | |
| Potassium | 233.62mg | 19% | |
| Total Carbs | 7.69g | 10% | |
| Sugars | 2.36g | 36% | |
| Dietary Fiber | 0.82g | 13% | |
| Protein | 13.27g | 102% | |
| Vitamin C | 3mg | 19% | |
| Iron | 0.3mg | 6% | |
| Calcium | 10.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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