In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.
In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.
Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken. Makes 4 servings.