Cornmeal Chicken with Just Peachy Salsa
1 jar Just Peachy salsa
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
4 boneless skinless chicken breast, cut into chunks (1 lb.)
2 tablespoons vegetable oil
1. Mix cornmeal, salt and pepper. Dip chicken in eggs. Roll/coat chicken breast halves with cornmeal mixture.
2. Heat oil in 10-inch skillet over medium-high heat until hot. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Serve with Just Peachy Salsa.
Description
1 jar Just Peachy salsa
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
4 boneless skinless chicken breast, cut into chunks (1 lb.)
2 tablespoons vegetable oil
1. Mix cornmeal, salt and pepper. Dip chicken in eggs. Roll/coat chicken breast halves with cornmeal mixture.
2. Heat oil in 10-inch skillet over medium-high heat until hot. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Serve with Just Peachy Salsa.
