Yesterday, while having lunch with neighbor/friend we were discussing the versatility of corn. Her hubby had made up a use and it just happens to be a real thing. Corn Chicken! I was on Betty Crocker and came across this recipe. This is for you Choaz.
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons vegetable oil
Fresh Peach Salsa
5 medium peaches, peeled, chopped (3 cups)
1 large tomato, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt
1. In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
2. In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
3. 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.