Cornmeal Chicken with Fresh Peach Salsa

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 1 1/4 pounds) *I used 6 chicken thighs instead

1. Mix cornmeal, salt and pepper. *I also added a few pinches of ground red pepper. Wash chicken and pat dry. Coat chicken with cornmeal mixture.

2. Cook chicken in oil 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. *I put the thighs in a pan, and cooked them in the oven for 45 minutes on 375F instead of frying them.

3. Make Peach Salsa (below) and serve.

Fresh Peach Salsa

3 cups chopped peeled peaches *I used nectarines instead
1 large tomato, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt.

Mix all ingredients.