One of my FAVORITE chicken recipes!
4 whole chicken breasts (split, boned, and skinned)
2 tblsp flour
2 eggs
2/3 cup cornmeal
2 tsp cumin
1 1/2 tsp salt
1/2 tsp cayenne pepper
6 tblsp veggie/olive oil
2 small ripe avacados (sliced orange wedge style)
sour cream or yogurt
your favorite salsa or picante sauce
Pound chicken to 1/2 inch thickness. (I cut the chicken up in smaller pieces for cooking ease.) Place flour in plastic bag. Beat eggs in shallow pie plate. Combine cornmeal, cumin, salt, and cayenne pepper in another shallow plate.
Place chicken in bag and shake to dust with flour. Then dip each piece of chicken into egg. Dip chicken into cornmeal mixture, pressing to coat.
Heat oil in large skillet over medium high heat. Add chicken and cook until browned. About 4 to 5 minutes per side. Place on serving platter and top with a dollop of sour cream, salsa, and salsa.
Chicken will be moist and sure to be a "hit" with anyone who loves chicken!!! Great as leftovers too!
4 whole chicken breasts (split, boned, and skinned)
2 tblsp flour
2 eggs
2/3 cup cornmeal
2 tsp cumin
1 1/2 tsp salt
1/2 tsp cayenne pepper
6 tblsp veggie/olive oil
2 small ripe avacados (sliced orange wedge style)
sour cream or yogurt
your favorite salsa or picante sauce
Pound chicken to 1/2 inch thickness. (I cut the chicken up in smaller pieces for cooking ease.) Place flour in plastic bag. Beat eggs in shallow pie plate. Combine cornmeal, cumin, salt, and cayenne pepper in another shallow plate.
Place chicken in bag and shake to dust with flour. Then dip each piece of chicken into egg. Dip chicken into cornmeal mixture, pressing to coat.
Heat oil in large skillet over medium high heat. Add chicken and cook until browned. About 4 to 5 minutes per side. Place on serving platter and top with a dollop of sour cream, salsa, and salsa.
Chicken will be moist and sure to be a "hit" with anyone who loves chicken!!! Great as leftovers too!
Barbara
