Chicken With Peach-Jalapeño Salsa

• 2 large peaches-peeled, pitted and cut into 1/3-inch dice
• 1 medium jalapeno chile, seeded and minced
• 1 tablespoon fresh lime juice
• 2 teaspoons sugar
• 1/3 cup all-purpose flour
• 1/3 cup plain dry bread crumbs
• 3 tablespoons yellow cornmeal
• 1 tablespoon salt
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 4 large skinless, boneless chicken breast halves
• 6 tablespoons peanut oil, for frying

1. 1. In a bowl, combine the peaches, jalapeno, lime juice and sugar.
2. 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. 3. Heat 1/4 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 tablespoons oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. Serve with the peach-jalapeno salsa.

peaches, chile, lime juice, sugar, flour, bread crumbs, yellow cornmeal, salt, thyme, cayenne pepper, skinless, peanut oil

Taken from www.epicurious.com/recipes/member/views/chicken-with-peach-jalapeno-salsa-50191137 (may not work)