Cornmeal Chicken with Peach Salsa

Name: Cornmeal Chicken with Peach Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters chopped fresh cilantro; 710 milliliters medium peaches, peeled, chopped; 0 teaspoons pepper; 0 teaspoons salt; 1 teaspoons salt; 567 grams boneless skinless chicken breasts (about; 237 milliliters large tomato, chopped; 2 Tbsps vegetable oil; 3 Tbsps vegetable oil; 2 Tbsps white vinegar; 118 milliliters yellow cornmeal

Cornmeal Chicken with Peach Salsa might be a good recipe to expand your main course recipe box. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 442 calories, 33g of protein, and 23g of fat per serving. This recipe is typical of Mexican cuisine. Head to the store and pick up salt, tomato, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.

Ingredients you will need

Salsa

Equipment you will use

Bowl

In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.

Ingredients you will need

Cornmeal

Whole Chicken

Pepper

Salt

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 (170F).

Ingredients you will need

Whole Chicken

Juice

Cooking Oil

Equipment you will use

Frying Pan

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

chopped fresh cilantro 710milliliters

medium peaches, peeled, chopped 0teaspoons

pepper 0teaspoons

salt 1teaspoons

salt 567grams

boneless skinless chicken breasts (about 237milliliters

large tomato, chopped 2Tbsps

vegetable oil 3Tbsps

vegetable oil 2Tbsps

white vinegar 118milliliters

yellow cornmeal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.