CORNMEAL-CRUSTED CHICKEN BREASTS
Steps:
- Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
- Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
- Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
- Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.
CORNMEAL-CRUSTED CHICKEN NUGGETS
I'm always looking for a healthy alternative to my DD's favorite food, Chicken Nuggets. I found this in Eating Well Magazine JulyAugust 2010, and look forward to trying! I'll update once I do.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat. Discard any leftover cornmeal.
- Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6-8 minutes total.
Nutrition Facts : Calories 175.4, Fat 5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 366.5, Carbohydrate 4.4, Fiber 0.4, Protein 26.7
CAJUN CORNMEAL CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven 350 degrees F.
- In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
- Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
- Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
- Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.
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- Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
- Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
- Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.
CORNMEAL CRUSTED CHICKEN NUGGETS RECIPE | SIMPLY GLUTEN FREE
2015-03-30 Place cornmeal in a bowl, add the seasoned chicken, and toss well to coat. Discard any leftover cornmeal. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once or twice, until browned and cooked through, 6-8 minutes. Combine the mustard and mayonnaise. Serve with the chicken nuggets for dipping.
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