| 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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