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Chicken dish takes advantage of produce

Associated Press

This dish of cornmeal-coated chicken served with fresh peach salsa is ideal for the season when fresh peaches and tomatoes are not only abundant but at their delectable best.

The recipe has another advantage. Because it calls for 10 minutes of preparation and 20 minutes of skillet cooking, dinner can be on the table in about half an hour.

The recipe is from the varied selection of about 110 dishes featured in "Betty Crocker's Best Chicken Cookbook." Recipes are written clearly; each has preparation times and nutrition information included, and each is shown in a full-page color photo.

Cornmeal chicken with fresh peach salsa

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The chicken:

1/2 cup yellow cornmeal

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

2 tablespoons vegetable oil

The salsa:

3 cups chopped peeled peaches

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1 large tomato, chopped (1 cup)

1/4 cup fresh cilantro

3 tablespoons vegetable oil

2 tablespoons white vinegar

1/4 teaspoon salt

Prepare salsa. Mix all ingredients and set aside.

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 the peach salsa. Makes 4 servings.

Nutrition information per serving: 405 cal., 5 g total fat (3 g saturated fat), 85 mg chol., 520 mg sodium, 31 g carbo., 33 g pro.

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