Low-Fat Cornmeal Chicken With Fresh Peach Salsa

• 12 cup yellow cornmeal
• 12 teaspoon salt
• 14 teaspoon pepper
• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 2 tablespoons vegetable oil
• 3 cups chopped peeled peaches
• 1 large tomatoes, chopped (1 cup)
• 14 cup fresh cilantro
• 3 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 14 teaspoon salt

1. Prepare Fresh Peach Salsa.
2. Mix all ingredients.
3. Mix cornmeal, salt and pepper.
4. Coat chicken with cornmeal mixture.
5. Heat oil in 10-inch skillet over medium-high heat.
6. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
7. Serve with the peach salsa.

yellow cornmeal, salt, pepper, chicken breast halves, vegetable oil, peaches, tomatoes, fresh cilantro, vegetable oil, white vinegar, salt

Taken from www.food.com/recipe/low-fat-cornmeal-chicken-with-fresh-peach-salsa-76830 (may not work)