Cornmeal Chicken with Peach Salsa

Serves 5

260 Calories

1.8 Grams Fat

94 mg sodium
HSC Cafeterias, WVUH Featured on menu 9/19/02
Amount Ingredients
2/3 cup Yellow Cornmeal
¼ tsp. Pepper
5 4 oz. Boneless, Skinless Chicken Breasts
2 cups

Peaches in Juice, dice and reserve juice
2/3 cup Fresh Diced Tomato
2 ½ Tbsp. Fresh Cilantro, chopped
1 Tbsp. White Vinegar
2 ½ Tbsp. Reserved Juice from Peaches
Prepare peach salsa:  Mix diced peaches, diced tomato, cilantro, white vinegar and peach juice. 
Mix cornmeal and pepper.  Coat chicken with cornmeal mixture.  Bake in 400-degree oven for 10 minutes.   Arrange chicken in a pan.  Pour salsa over center of pan.  Continue baking for another 10 minutes or until internal temperature of chicken reaches 165 degrees.