Cornmeal Crusted Chicken With Peach Salsa Food

CORNMEAL CHICKEN WITH PEACH SALSA

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.

CHICKEN BREASTS WITH CORNMEAL-CORIANDER CRUST AND BLACK BEAN-MANGO SALSA

Steps:

• Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
• Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
• Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.

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.

CRUNCHY CORNMEAL CHICKEN WITH MANGO-PEACH SALSA

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.

CORNMEAL-CRUSTED CHICKEN WITH HORSERADISH SAUCE AND PEARS

Steps:

• Preheat the oven to 450 degrees F. Top a baking sheet with a wire rack or line it with paper towels.
• In a large bowl, combine the leeks, pears, olive oil, 1 tablespoon honey, 1 tablespoon hot sauce, 1 tablespoon vinegar and salt and pepper to taste. Toss to combine and place on a baking sheet. Roast, tossing the leeks and pears about every 10 minutes, until golden brown and cooked through, 25 to 30 minutes.
• Meanwhile, pat the chicken breasts dry. Using a sharp knife, split each chicken breast in two horizontally, so you have 4 cutlets. Gently pound each breast with a mallet or bottom of a small heavy saucepan so it's thinner and even in thickness. Sprinkle the cutlets on both sides with salt and black pepper.
• Whisk the eggs, 1 tablespoon of the prepared horseradish and 2 tablespoons water together in a shallow bowl or pie plate. Combine the cornmeal and Parmesan in a second shallow bowl or pie plate. Dip a chicken cutlet in the cornmeal mixture, then in the eggs, and then back into the cornmeal. Place on a plate or small baking sheet. Repeat with the remaining cutlets.
• Pour about 1 inch of the frying oil into a large skillet with high sides and place over medium-high heat. When the oil is very hot, working in two batches, fry the chicken until golden on the outside and cooked through, 3 to 4 minutes per side. Set aside on the prepared baking sheet. Immediately sprinkle with kosher salt.
• In a medium bowl, whisk together the sour cream, mayonnaise, remaining 1 tablespoon prepared horseradish, remaining 1 tablespoon honey, remaining 1 tablespoon hot sauce and remaining 1 tablespoon vinegar. Whisk in half of the chopped chives. Season the sauce with salt and pepper to taste.
• Spoon sauce onto the bottom of each serving plate. Top each with a chicken cutlet and roasted leeks and pears and sprinkle with chives. Enjoy!

CORNMEAL-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
• Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
• Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.