Chicken with peach-jalape¤o salsa
4 servings
Ingredients
| Quantity | 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 |
Directions
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