Recipes Peach Jalapeno Chicken (Entree)

Number of Servings
    • 2 large peaches, peeled, cut into 1/2 inch pieces
    • 1 medium jalapeno, seeded and minced
    • 1 tablespoon fresh lime juice
    • 1 package Equal
    • 1/3 cup flour
    • 1/2 cup plain dry bread crumbs
    • 3 tablespoons yellow cornmeal
    • 1 teaspoon dried thyme
    • 1/4 teaspoon cayenne pepper
    • 1 tablespoon salt
    • 4 4-ounce skinless, boneless chicken breasts
    • Pam
    • 4 teaspoons peanut or vegetable oil

In a bowl, combine diced peaches, jalapeno, lime juice and Equal. In a large bowl, toss together flour, bread crumbs, cornmeal, salt, thyme, and cayenne. Place each chicken breast between waxed paper or plastic wrap and lightly pound or use a rolling pin to flatten each breast more evenly. Place chicken in a bowl of cool water. Remove each breast from water and allow excess to drip off. Coat thoroughly with the seasoned flour mixture. Spray a non-stick heavy skillet with Pam. Add 2 teaspoons oil, and heat. Add chicken breasts. Cook over moderate heat until bottom is golden brown, and then turn chicken occasionally until chicken is cooked through, a bout 8 minutes. If necessary, add a small amount of chicken broth or water. Serve chicken with the peach-jalapeno sauce.

Nutrition Information

280 Calories; 7g Fat (21.9% calories from fat); 25g Protein; 29g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 1776mg Sodium.