Yield: 4 servings
Measure | Ingredient |
---|---|
2 larges | Peaches, peeled pitted, cut in 1/3\" dice |
1 medium | Jalape¤o chile seeded and minced |
1 tablespoon | Lime juice |
2 teaspoons | Sugar |
⅓ cup | All-purpose flour |
⅓ cup | Plain dry bread crumbs |
3 tablespoons | Yellow cornmeal |
1 tablespoon | Salt |
1 teaspoon | Dried thyme |
¼ teaspoon | Cayenne pepper |
4 larges | Chicken breast halves skinned and boned |
6 tablespoons | Peanut oil for frying |
1. In a bowl, combine the peaches, jalape¤o, lime juice and sugar.
2. In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne. Put the chicken in a bowl of cool water.
Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.
3. Heat ¬ cup of the oil in a large heavy skillet. 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 tbs oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. SErve with the peach-jalape¤o salsa.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95