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

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