| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken | 4 | Servings | |
INGREDIENTS
| 2 | T | Cornmeal |
| 1 | t | Paprika |
| 1/2 | t | Salt |
| 1/2 | t | Garlic powder |
| 1/2 | t | Pepper |
| 1/4 | t | Cumin |
| 1 | lb | Boned and skinned chicken |
| breast halves 4 halves | ||
| Vegetable oil spray |
INSTRUCTIONS
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@ix.netcom.com> on Feb 7, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 38
Total Fat: 4.1g
Cholesterol: 73.1mg
Sodium: 703.6mg
Potassium: 352.3mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: <1g
Protein: 29.5g