Monday, August 18, 2008

Zesty Cornmeal Chicken

If you're a fan of my blog, you may have seen my Cornmeal-Crusted Tilapia, but I wanted to try the cornmeal on some chicken. I added several different seasonings to spice it up a bit. You can omit the chili powder, but you can also add a bit more if you need some extra spice! I served it with some brown rice and peas, but you can serve it with whatever you like.



Zesty Cornmeal Chicken
Serves 1
4 oz uncooked boneless, skinless chicken breast, cut into strips
1 egg white(s)
1/4 cup fat-free skim milk
2 Tbsp yellow cornmeal
1 Tbsp seasoned bread crumbs
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp chili powder (optional)
1/4 tsp table salt
1 tsp. olive oil

Preheat oven to 350F. Line a baking sheet with aluminum foil and generously spray with nonstick cooking spray.

Beat the egg white and skim milk in a shallow bowl. Combine the cornmeal, bread crumbs, garlic powder, cumin, paprika, chili powder (if using), and salt on a plate; mix well.

Dip the chicken strips in the egg white mixture, then coat in the cornmeal mixture. Dip chicken in egg white mixture again and coat again in cornmeal mixture.

Spray a medium skillet with nonstick cooking spray and add olive oil. Heat over medium heat. Add chicken and cook until browned on both sides, about 4 minutes.

Place browned chicken on the prepared baking sheet. Spray chicken with nonstick cooking spray. Bake until coating is crisp and chicken is cooked through, turning halfway through baking, about 15 minutes.

(Each serving is 6 pts.)

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