Chicken with Peach-Jalapeño Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large peaches--peeled, pitted and cut into 1/3-inch dice |
1 medium jalapeño chile, seeded and minced |
1 tablespoon fresh lime juice |
2 teaspoons sugar |
1/3 cup all-purpose flour |
1/3 cup plain dry bread crumbs |
3 tablespoons yellow cornmeal |
1 tablespoon salt |
1 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
4 large skinless, boneless chicken breast halves |
6 tablespoons peanut oil, for frying |
Directions:
1. In a bowl, combine the peaches, jalapeño, lime juice and sugar.
2. 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.
3. 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.
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