Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Cornmeal |
| 1 teaspoon | Paprika |
| ½ teaspoon | Salt |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Cumin |
| 1 pounds | Boned and skinned chicken breast halves, 4 halves |
| \N \N | Vegetable oil spray |
In a mixing bowl combine all ingredients except chicken and vegetable oil spray. Rinse chicken (do not pat dry); coat chicken evenly on all sides with cornmeal mixture.
Spray large skillet with vegetable oil spray. Heat over medium-high heat.
Cook for 8-10 minutes or till no longer pink, turning occasionally to brown evenly on all sides.
Per serving: 149 Calories; 2g Fat (13% calories from fat); 27g Protein; 4g Carbohydrate; 66mg Cholesterol; 345mg Sodium NOTES : The cumin-spiked coating turns crunchy and golden on this mock-fried chicken.
Recipe by: Better Homes & Gardens, 1/90 Posted to Digest eat-lf.v097.n037 by <ebburtis@...> on Feb 7, 97.