This recipe is adapted from the Betty Crocker Ready Set Eat cookbook, that I got for Christmas.
The cookbook is filled with quick and easy recipes, and each recipe is accompanied by a full page colour picture, showing the finished dish. I find it much easier to make a new recipe, when I have an idea of what I’m aiming for!
The original recipe calls for fresh peaches and tomato, so I’d certainly use those in late summer, when local fresh produce is available. In the winter, I just use canned tomato, and a jar of peaches packed in juice. They have much more flavour than the fresh produce, at this time of year.
This dish is delicious, and perfect with rice or a simple green salad. If you like a bit of heat, add a few red pepper flakes to the salsa.
Cornmeal Chicken with Peach Salsa
- 28 oz jar peaches in juice, drained and coarsely chopped
- 14 oz can diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
- 3 tbsp vegetable oil
- 2 tbsp white vinegar
- 1/4 tsp salt
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 boneless skinless chicken breasts (about 1-1/4 lb)
- 2 tbsp vegetable oil
- In a large bowl, mix all the salsa ingredients
- In a shallow bowl, mix the cornmeal, salt and pepper.
- Coat the chicken with the cornmeal mixture.
- Heat oil in a 10-inch skillet, over medium-high heat.
- Cook the chicken in the skillet for 15 to 20 minutes, turning after 10 minutes, until the cooked through. (When centre of thickest part is cut, juice is no longer pink.)
- Top with salsa, and serve.
Makes 4 servings.