Ingredients
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
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
Preparation
In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
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 (170°F). Serve with salsa.
