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