Feeding the kids: Cornmeal chicken with mango-peach salsa
The Cornmeal Chicken with Mango-Peach Salsa recipe can be found in the "Betty Crocker Cookbook, 11th Edition: Box Tops for Education Special Edition" (Houghton Mifflin Harcourt; $29.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy weekday dinner idea. I found the recipe in the "Betty Crocker Cookbook, 11th Edition: Box Tops for Education Special Edition," by Betty Crocker (Houghton Mifflin Harcourt; $29.99).
1. In large bowl, mix all salsa ingredients. Cover; refrigerate until serving.
2. In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
3. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve with salsa.
* Jarred mango slices, well drained, can be substituted for the fresh mango.
