Cornmeal-Crusted Chicken with Nectarine Basil Salsa (4 servings, 6 pts each)

4 large nectarines, halved, pitted and chopped
½ cup chopped fresh basil
4 tsp white vinegar
salt, pepper
2 tbsp yellow cornmeal
4 boneless skinless chicken breasts
2 tsp olive oil

To make salsa, combine nectarines, basil, vinegar and salt and pepper in a serving bowl. Combine cornmeal and salt and pepper onto sheet of wax paper. Coat chicken with the mixture. Heat oil and add chicken, cooking until cooked through, about 5 minutes on each side. Serve with salsa.