| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | lb | Whole chicken breasts; halved and skinned |
| 1/4 | c | Buttermilk |
| 2 1/4 | oz | Yellow cornmeal |
| 3 | tb | Flour |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Olive oil |
INSTRUCTIONS
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@keyway.net> on Feb 4, 1998
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