Chicken with Peach-Jalapeño Salsa

Ingredients

• 0.3 teaspoon cayenne pepper 
• 1 teaspoon thyme leaves dried
• 0.3 cup bread crumbs plain dry
• 0.3 cup flour all-purpose
• 1 medium jalapeño chile minced seeded
• 1 tablespoon juice of lime fresh
• 2 large peaches--peeled pitted cut into 1/3-inch dice
• 6 tablespoons vegetable oil; peanut oil preferred for frying
• 1 tablespoon salt 
• 4 large chicken breast halves boneless skinless
• 2 teaspoons sugar 
• 3 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan

Directions

1. In a bowl, combine the peaches, jalapeo, lime juice and sugar.
2. In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne.
3. Put the chicken in a bowl of cool water.
4. Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.
5. Heat 1/4 cup of the oil in a large heavy skillet.
6. 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 tablespoons oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer.
7. Serve with the peach-jalapeo salsa.