| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornmeal |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
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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