Serves: 4
Total Calories: 359
Fresh Peach Salsa
3 cups chopped peeled peaches
1 large tomato, chopped
(1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt
Mix all ingredients.
Prepare Fresh Peach Salsa.
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 Peach Salsa.
1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g
% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%
Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 Fat
Betty's Tip
Three cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.
This Cornmeal Chicken with Fresh Peach Salsa recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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