Cornmeal crumbed chicken breasts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole chicken breasts; halved and skinned |
| ¼ | cup | Buttermilk |
| 2¼ | ounce | Yellow cornmeal |
| 3 | tablespoons | Flour |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Olive oil |
Directions
Preheat oven to 375 degrees. Place chicken in pan; pour buttermilk over chicken. Turn to coat evenly. In large plastic bag shake cornmeal, flour, salt and pepper. One at a time, place chicken in a bag and shake. In heavy nonstick skillet, over medium high heat, heat oil. Add chicken, skin- side down; cook until browned on one side. Return to pan, skin side-up.
Drizzle with leftover oil. Bake for 30 to 40 minutes. Serves 4, 334 calories.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998