Quick cooking: A peach of a chicken dish

©Associated Press
September 11, 2002

This dish of cornmeal-coated chicken served with fresh peach salsa is ideal for the season when fresh peaches and tomatoes are not only abundant but at their delectable best.

The recipe has another advantage: Because it calls for 10 minutes of preparation and 20 minutes of skillet cooking, dinner can be on the table in about half an hour.

The recipe is from the varied selection of about 110 dishes featured in Betty Crocker's Best Chicken Cookbook (Wiley, 1999, $21.95).

The recipes are written clearly. Each has preparation times and nutrition information included, and each dish is shown in a full-page color photo.

Cornmeal Chicken with Fresh Peach Salsa

Chicken

• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless, skinless chicken breast halves (about 11/4 pounds)
• 2 tablespoons vegetable oil

Salsa

• 3 cups chopped peeled peaches
• 1 large tomato, chopped (1 cup)
• 1/4 cup fresh cilantro
• 3 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 1/4 teaspoon salt

Salsa: Mix all ingredients.

Chicken: Mix cornmeal, salt and pepper. Coat chicken with cornmeal mixture. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Serve with the peach salsa.

Makes 4 servings.

Nutrition information per serving: 405 calories, 5g total fat (3g saturated fat), 85mg cholesterol., 520mg sodium, 31g carbohydrates, 33g protein.

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