Chicken with Peach-Jalapeño Salsa

It has been so long since I've posted!  Can you tell I'm back at work and have less time to update our blog???  And since time is short, here's a quick and delicious Food & Wine recipe to use up those fantastic late summer peaches from the farmer's market!

INGREDIENTS
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.

(We ate it with warm garlic naan and greek yogurt on the side.  Mmmmmm)

And so Heath has started daycare in my office building and seems to be doing great!  He has already charmed all the ladies downstairs and is rolling over all the time.

And he gets to hang out with me in my office and I can go visit him throughout the day.  I could not imagine a better situation.  I feel so lucky!

And it's officially football season!  Michael had so much fun watching the University of Tennessee opener last weekend with his little boy.

Heath is already practicing how to throw the football.

And Michael is also enjoying the first weeks at his new job at Wentworth Studio.  It's a bit of an adjustment from the 10+ years he worked at Ossolinski Architects, but he's doing great.