Cornmeal-Crusted Chicken
Author/Submitted by: Sunset - July 1996 Servings: 6 Categories:
Chicken
/
Low-Fat/Low-Cal
/
Main Dish
Ingredients: 6
boneless skinless chicken breast halves,
about 2 pounds
1 1/4
pounds
roma tomato,
cored and chopped
1
cup
arugula,
about 1 1/2 oz
3
tablespoons
capers 2
tablespoons
lemon juice 1
tablespoon
olive oil 1
large
egg 3/4
cup
yellow cornmeal 1/4
cup
parmesan cheese,
grated
1/2
teaspoon
black pepper 1/4
teaspoon
cayenne
salt
Directions: 1.
Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. If making ahead, cover and chill up to 4 hours.
2.
Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temp.
3.
In a sm bowl, beat the egg with 1 tablespoon water to blend. In another bowl, stir the cornmeal, parmesan cheese, black pepper, and cayenne to blend. Dip each chicken breast half in the egg mixture, turning to coat both sides, then in the cornmeal mixture, covering completely.
4.
Place the chicken on a well-oiled charcoal grill over medium coals or gas grill to medium heat. Cover and cook chicken until undersides are browned, about 5 minutes. Flip chicken over and cook until meat is brown and no longer pink in the center, about 5-6 minutes.
5.
Arrange chicken on a serving platter or on individual plates; top with tomato mixture and add salt to taste.
Very good.
Split recipe in half for 3 servings.
Very good.
Split recipe in half for 3 servings.
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