Chicken with Peach-Jalapeño Salsa

Name: Chicken with Peach-Jalapeño Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 1 teaspoon dried thyme; 79 milliliters plain dry bread crumbs; 79 milliliters all-purpose flour; 1 medium jalapeño chile, seeded and minced; 1 Tbsp fresh lime juice; 2 larges peaches--peeled, pitted and cut into 1/3-inch dice; 6 Tbsps peanut oil, for frying; 1 Tbsp salt; 4 larges skinless, boneless chicken breast halves; 2 teaspoons sugar; 3 Tbsps yellow cornmeal

Chicken with Peach-Jalapeño Salsa

You can never have too many Mexican recipes, so give Chicken with Peach-Jalapeño Salsan a try. One portion of this dish contains about 28g of protein, 6g of fat, and a total of 290 calories. For $1.68 per serving, you get a main course that serves 4. It is a good option if you're following a dairy free diet. If you have cayenne pepper, peaches--peeled, jalapeño chile, and a few other ingredients on hand, you can make it. To use up the yellow cornmeal you could follow this main course with the Cornmeal Cookies as a dessert.

Instructions

In a bowl, combine the peaches, jalapeo, lime juice and sugar.

Ingredients you will need

Lime Juice

Peach

Sugar

Equipment you will use

Bowl

In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne.

Ingredients you will need

Breadcrumbs

Cornmeal

Ground Cayenne Pepper

All Purpose Flour

Thyme

Salt

Equipment you will use

Bowl

Put the chicken in a bowl of cool water.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Bowl

Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.

Ingredients you will need

Seasoned Flour

Water

Heat 1/4 cup of the oil in a large heavy skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tablespoons oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer.

Ingredients you will need

Whole Chicken

Cooking Oil

Serve with the peach-jalapeo salsa.

Ingredients you will need

Peach

Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

cayenne pepper 1teaspoon

dried thyme 79milliliters

plain dry bread crumbs 79milliliters

all-purpose flour 1medium

jalapeño chile, seeded and minced 1Tbsp

fresh lime juice 2larges

peaches--peeled, pitted and cut into 1/3-inch dice 6Tbsps

peanut oil, for frying 1Tbsp

salt 4larges

skinless, boneless chicken breast halves 2teaspoons

sugar 3Tbsps

yellow cornmeal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.