Chicken With Peach-jalape O Salsa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Peaches, peeled
3 tbsp: Yellow cornmeal,
-pitted, cut in 1/3" dice
1 tbsp: Salt,
1 medium: Jalape o chile,
1 tsp: Dried thyme,
-seeded and minced,
1/4 tsp: Cayenne pepper,
1 tbsp: Lime juice,
4 large: Chicken breast halves,
2 tsp: Sugar,
-skinned and boned,
1/3 cup: All-purpose flour,
6 tbsp: Peanut oil for frying,
1/3 cup: Plain dry bread crumbs,
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
Source from luhu.jp
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
Source from luhu.jp