PAN FRIED CHICKEN CUTLETS WITH CHUNKY NECTARINE SALSA
Ingredients
• 2 large nectarines, halved, pitted, and chopped
• 1/4 cup chopped onion
• 1/4 cup chopped fresh basil
• 2 teaspoons balsamic vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons yellow cornmellow
• 2 egg whites
• 4 (1/4-pound) thin-sliced chicken breast cutlets
• 2 teaspoons canola oil
Ingredients
1. To make the salsa, combine the nectarines, onion, basil, vinegar, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a small bowl; set aside.
2. Combine the cornmeal, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet of wax paper. Lightly beat the egg whites in a shallow bowl. Dip the chicken cutlets, one at a time, in the egg whites, then coat with the cornmeal mixture, pressing firmly so it adheres.
3. Heat the oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook, turning once, until lightly browned and cooked through, about 3 minutes on each side. Serve with the salsa.
Try It: Look for blue cornmeal in specialty food stores and Latino groceries and use it instead of the more typical yellow variety. It has the same crunchy texture as regular cornmeal, but its unusual color is guaranteed to be a conversation starter. It's also great in corn muffins.
Nutrition Per Serving (1 piece chicken and generous 1/3 cup salsa): 207 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 519 mg Sod, 14 g Carb,2 g Fib, 26 g Prot, 25 mg Calc.
Points value: 4.
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