Servings
4 s
Ingredients
- 3 tablespoons Cornmeal
- 1 tablespoon All-purpose flour
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1/4 teaspoon Salt
- 1 pinch Cayenne pepper
- 4 Chicken breasts, boneless, skinless
- 1 tablespoon Vegetable oil
Directions
- Slice some juicy, fresh tomatoes while you steam green beans and new potatoes to serve with this dish.
- In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne.
- Press chicken into mixture to coat all over.
- In nonstick skillet, beat oil over medium heat; cook chicken, turning once, for 10-15 minutes or until no longer pink inside.
- 4 servings for $5.
- 92CDN [Aug 95] Per Serving: about 180 calories, 28 g protein, 5 g fat, 3 g carbohydrate, Source: Canadian Living magazine, Aug 95 Article “30-Minute Summer Suppers” Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: “Paul A Meadows”