Cornmeal Chicken With Fresh Peach Salsa Recipes

CORNMEAL CHICKEN WITH PEACH SALSA

Steps:

• In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
• 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 (170°F). Serve with salsa.

CRUNCHY CORNMEAL CHICKEN WITH MANGO-PEACH SALSA

Steps:

• In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
• In 10-inch skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, in large bowl, mix all salsa ingredients. Serve chicken with salsa.

CORNMEAL-CRUSTED CHICKEN WITH PEACH SALSA

Steps:

• Combine the peach, tomato, basil, vinegar, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of pepper in a small bowl; set aside.
• Mix the cornmeal and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper on a sheet of wax paper. Press the chicken in the mixture to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, about 10 minutes. Serve the chicken with the salsa. Yields 1 piece chicken and generous 1⁄3 cup salsa per serving.

CHICKEN WITH PEACH-CUCUMBER SALSA

Steps:

• For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.

GRILLED CHICKEN WITH PEACH SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.

LOW-FAT CORNMEAL CHICKEN WITH FRESH PEACH SALSA

Steps:

• Prepare Fresh Peach Salsa.
• Mix all ingredients.
• 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.

CORNMEAL-CRUSTED CHICKEN WITH TOASTED CORN SALSA

Steps:

• Make salsa:
• In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)
• Make chicken:
• Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side.
• Serve chicken with salsa.

CORNMEAL CHICKEN WITH FRESH PEACH SALSA

Steps:

• Fresh Peach Salsa3 cups chopped peeled peaches1 large tomato, chopped (1 cup)1/4 cup chopped fresh cilantro3 tablespoons vegetable oil2 tablespoons white vinegar1/4 teaspoon saltMix all ingredients.Prepare Fresh Peach Salsa.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 Peach Salsa.1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 FatBetty's TipThree cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.

CORNMEAL CHICKEN WITH FRESH PEACH SALSA

Steps:

• Fresh Peach Salsa3 cups chopped peeled peaches1 large tomato, chopped (1 cup)1/4 cup chopped fresh cilantro3 tablespoons vegetable oil2 tablespoons white vinegar1/4 teaspoon saltMix all ingredients.Prepare Fresh Peach Salsa.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 Peach Salsa.1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 FatBetty's TipThree cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.

PEACH SALSA CHICKEN

Steps:

• Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA

Steps:

• Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal.
• Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours.
• Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate.
• Clean and preheat a gas grill to medium heat, about 20 minutes.
• Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.