Ingredients

Preparation 10 minutes, cooking time 20 minutes

Fresh Peach Salsa (recipe follows)
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
2 tablespoons vegetable oil

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 the peach salsa. Makes 4 servings.
Nutrition information per serving: 405 cal., 5 g total fat (3 g saturated fat), 85 mg chol., 520 mg sodium, 31 g carbo., 33 g pro.

Fresh Peach Salsa

3 cups chopped peeled peaches
1 large tomato, chopped (1 cup)
1/4 cup fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt

Directions

Mix all ingredients.