Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Peaches, peeled 3 tb Yellow cornmeal
-pitted, cut in 1/3" dice 1 tb Salt
1 md Jalape¤o chile 1 ts Dried thyme
-seeded and minced 1/4 ts Cayenne pepper
1 tb Lime juice 4 lg Chicken breast halves
2 ts Sugar -skinned and boned
1/3 c All-purpose flour 6 tb Peanut oil for frying
1/3 c Plain dry bread crumbs

1. In a bowl, combine the peaches, jalape¤o, lime juice and sugar.

2. 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.

3. Heat ¬ 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
tbs oil. Cook, turning occasionally, until the chicken is browned and
cooked through, about 11 minutes longer. SErve with the
peach-jalape¤o salsa.

Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95

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