The original recipe came from my Betty Crocker bridal edition cookbook (a personal favorite!), but over the years, we have made it our own. Since healthy eating has become a bigger priority for us lately, I took it one step further this year and decided to bake the chicken instead of frying it in oil on the stove. We were pleasantly surprised with how similar it tasted! Honestly, the peach salsa is the star of this dish anyway. Never make less than a huge bowl of the salsa, because you will want leftovers. (I had previously posted this salsa recipe, but never along with the chicken.)
-1 package chicken breasts, fat trimmed and cut into tenders (2-4 oz. each)
-1 c. cornmeal
-1/2 t. each salt and black pepper
-cooking spray or olive oil
for the salsa:
-freshly ground black pepper to taste
-tortilla or pita chips for taste testing!
1. I recommend making the salsa first so you can refrigerate it while you make the chicken. Chop the peaches, tomatoes, and green onions (I like to leave it fairly chunky). Place in large bowl (I like to use a big Pyrex bowl that has a lid so I can make/store it in the same one.)
4. Preheat oven to 400 degrees. Line baking sheet with foil and spray with non-stick cooking spray (or brush with olive oil).
5. Cut chicken into tenders, sprinkle with salt and pepper. Mix cornmeal and 1/2 teaspoonful each of salt and pepper in shallow dish (I use a pie plate).
6. Coat each chicken tender in cornmeal mixture and place on foil-lined baking sheet. Bake 40-50 minutes, turning every 15 minutes, until golden brown and cooked through.