2 large peaches—peeled, pitted and cut into 1/3-inch dice
1 medium jalapeño chile, seeded and minced
1 tablespoon fresh lime juice
2 teaspoons sugar
1/3 cup all-purpose flour
1/3 cup plain dry bread crumbs
3 tablespoons yellow cornmeal
1 tablespoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 large skinless, boneless chicken breast halves
6 tablespoons peanut oil, for frying
In a bowl, combine the peaches, jalapeño, lime juice and sugar.
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.
Heat 1/4 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 tablespoons oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. Serve with the peach-jalapeño salsa.