Best 11 Cornmeal Chicken With Peach Salsa Recipes
In the realm of culinary delights, "Cornmeal Chicken with Peach Salsa" stands as a true masterpiece, captivating taste buds with its harmonious blend of flavors and textures. This tantalizing dish combines the crispy crunch of cornmeal-crusted chicken with the vibrant sweetness of peach salsa, creating an unforgettable symphony of tastes. Embark on a culinary journey as we guide you through the process of crafting this extraordinary dish, ensuring you create a memorable meal that will leave your loved ones craving more.
Here are our top 11 tried and tested recipes!
CORNMEAL CHICKEN WITH PEACH SALSA
Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
- In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
- 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.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 12 g, TransFat 0 g
CHICKEN WITH PEACH AND MELON SALSA
Steps:
- Heat a grill pan over medium-high heat.
- Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
- Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
- Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
- Serve chicken topped with peach and melon salsa.
Nutrition Facts : Calories 170 calorie, Fat 1.5 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 607 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 8 grams
CRUNCHY CORNMEAL CHICKEN WITH MANGO-PEACH SALSA
This cornmeal-crusted chicken served with a refreshing mango-peach salsa is an easy way to put a twist on a conventional chicken dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
- In 10-inch skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, in large bowl, mix all salsa ingredients. Serve chicken with salsa.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 12 g, TransFat 0 g
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
CORNMEAL-CRUSTED CHICKEN WITH PEACH SALSA
If you can't find ripe peaches or nectarines for the salsa, ripe mango or papaya would be a delicious alternative.
Categories Lunch,Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the peach, tomato, basil, vinegar, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of pepper in a small bowl; set aside.
- Mix the cornmeal and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper on a sheet of wax paper. Press the chicken in the mixture to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, about 10 minutes. Serve the chicken with the salsa. Yields 1 piece chicken and generous 1⁄3 cup salsa per serving.
Nutrition Facts : Calories 81 kcal
CORNMEAL-CRUSTED CHICKEN WITH TOASTED CORN SALSA
Steps:
- Make salsa:
- In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)
- Make chicken:
- Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side.
- Serve chicken with salsa.
CORNMEAL CHICKEN WITH FRESH PEACH SALSA
Number Of Ingredients 12
Steps:
- Fresh Peach Salsa3 cups chopped peeled peaches1 large tomato, chopped (1 cup)1/4 cup chopped fresh cilantro3 tablespoons vegetable oil2 tablespoons white vinegar1/4 teaspoon saltMix all ingredients.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 Peach Salsa.1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 FatBetty's TipThree cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.
Nutrition Facts : Nutritional Facts Serves
CORNMEAL CHICKEN WITH FRESH PEACH SALSA
Number Of Ingredients 12
Steps:
- Fresh Peach Salsa3 cups chopped peeled peaches1 large tomato, chopped (1 cup)1/4 cup chopped fresh cilantro3 tablespoons vegetable oil2 tablespoons white vinegar1/4 teaspoon saltMix all ingredients.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 Peach Salsa.1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 FatBetty's TipThree cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.
Nutrition Facts : Nutritional Facts Serves
GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA
Toss together a lively peach and cherry salsa, and serve on top of grilled chicken thighs. We wait all year for fresh stone fruit, so take advantage of the abundance and dish up a slightly different take on salsa. Grilling chicken thighs seems to be a bit more forgiving than white meat. The marinade for the chicken is tasty, too!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h25m
Yield 8
Number Of Ingredients 17
Steps:
- Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal.
- Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours.
- Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate.
- Clean and preheat a gas grill to medium heat, about 20 minutes.
- Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 6.7 g, Cholesterol 42.5 mg, Fat 15.5 g, Fiber 1 g, Protein 12.1 g, SaturatedFat 2.9 g, Sodium 61.3 mg, Sugar 4.7 g
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
- Dice the cooked chicken and serve on top of the salsa.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
LOW-FAT CORNMEAL CHICKEN WITH FRESH PEACH SALSA
Make and share this Low-Fat Cornmeal Chicken With Fresh Peach Salsa recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Fresh Peach Salsa.
- Mix all ingredients.
- 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.
Nutrition Facts : Calories 395.4, Fat 21, SaturatedFat 3, Cholesterol 75.5, Sodium 581.4, Carbohydrate 24.7, Fiber 3.5, Sugar 11, Protein 27.8
Tips:
- For the Perfect Peach Salsa: Select ripe and juicy peaches. This will ensure a flavorful and aromatic salsa. If fresh peaches are unavailable, you can use frozen peaches, thawed and drained.
- Spice It Up: Add a touch of heat to your salsa by including diced jalapeños or chili peppers. Start with a small amount and adjust according to your taste preference.
- Fresh Herbs: Incorporate freshly chopped cilantro or mint into your salsa for an extra layer of flavor and aroma.
- Don't Overcook the Chicken: To maintain the tenderness and juiciness of the chicken, avoid overcooking it. Cook until it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer.
- Crispy Cornmeal Coating: Ensure that the chicken is evenly coated with the cornmeal mixture before pan-frying. This will result in a crispy and golden-brown exterior.
- Serve Immediately: Both the cornmeal chicken and peach salsa are best enjoyed when served fresh. Prepare them just before serving to ensure optimal taste and texture.
Conclusion:
This flavorful and vibrant recipe combines the classic Southern charm of cornmeal-crusted chicken with the refreshing sweetness of peach salsa. The tender and juicy chicken, coated in a crispy cornmeal crust, pairs perfectly with the tangy and aromatic salsa made from ripe peaches, red onion, cilantro, and lime juice. Whether served as a main course with your favorite sides or as a delightful appetizer, this dish is sure to impress your taste buds. Remember to select ripe peaches for the salsa and avoid overcooking the chicken to maintain its tenderness. Experiment with different levels of spiciness by adjusting the amount of chili peppers or jalapeños. Enjoy this delightful culinary fusion that brings together the best of Southern and summer flavors.
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