We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    1

Cornmeal Chicken with Fresh Peach Salsa

  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 4

Ingredients

Fresh Peach Salsa

5
medium peaches, peeled and chopped (3 cups)
1
large tomato, chopped (1 cup)
1/4
cup chopped fresh cilantro
3
tablespoons vegetable oil
2
tablespoons white vinegar
1/4
teaspoon salt

Chicken

1/2
cup yellow cornmeal
1/2
teaspoon salt
1/4
teaspoon pepper
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
tablespoons vegetable oil
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
520mg
22%
Potassium
630mg
18%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
19%
Sugars
12g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

3 cups chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.

Directions

  • 1 In large bowl, mix all salsa ingredients. Cover and refrigerate until serving.
  • 2 In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
  • 3 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is clear when center of thickest part is cut (170ºF). Serve with salsa.

Rate and Comment