Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!
Cornmeal Chicken with Peach Salsa
- Prep Time 15 min
- Total 35 min
- Servings 4
- Ingredients 11
Ingredients
Fresh Peach Salsa
- 5 medium peaches, peeled, 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
Instructions
-
Step1In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
-
Step2In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
-
Step3In 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 (170°F). Serve with salsa.
Nutrition
450
Calories
22g
Total Fat
34g
Protein
30g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 200
- 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
2Tips from the Betty Crocker Kitchens
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