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
CORNMEAL OVEN-FRIED CHICKEN
This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.
Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
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.
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
CHICKEN WITH PEACH-CUCUMBER SALSA
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Nutrition Facts : Calories 261 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
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
CROCK POT CHICKEN SALSA
Make and share this Crock Pot Chicken Salsa recipe from Food.com.
Provided by jacob_40
Categories Mexican
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen or unfrozen chicken in crockpot.
- Pour one jar of salsa on top of chicken.
- Pour two drained cans of corn and two drained cans of black beans on top.
- Pour taco seasoning on top.
- Pour last jar of salsa on top.
- Add 8 oz. of water if necessary.
- Cook for 8 hours on low or 4 hours on high.
- 30 minutes prior to serving shred chicken and place back in crockpot.
- Place over rice or tortillas and add your favorite toppings!
Nutrition Facts : Calories 343.5, Fat 9.8, SaturatedFat 2.6, Cholesterol 55.7, Sodium 886.5, Carbohydrate 40.1, Fiber 9.5, Sugar 7.3, Protein 27.9
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.
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