Chicken with Mango Peach Jalapeño Salsa

Chicken with Mango Peach Jalapeño Salsa

~ Active: 35 mins, Yield: 4

Ingredients:

• 2 cups of Mango Peach Jalapeno Jam

• 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

Directions:

1. 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.

2. 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 of oil. Cook, turning occasionally until the chicken is browned and cooked through, about 11 minutes longer. Serve with the Mango Peach Jalapeno Jam.