Cornmeal-Crusted Chicken Recipe

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Cornmeal-Crusted Chicken Ingredients

6 boneless, skinless chicken -breast, halves (2 lb)
1 1/4 lb roma tomatoes, cored/chopped
1 cup finely slivered arugula
3 tbsp capers
2 tbsp lemon juice
1 tbsp olive oil
1 large egg
3/4 cup yellow cornmeal
1/4 cup grated parmesean cheese
1/2 tsp black pepepr
1/4 tsp cayenne pepper
1 salt

A Recipe for
Cornmeal-Crusted Chicken

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Cornmeal-Crusted Chicken Recipe
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This is a recipe for Cornmeal-Crusted Chicken from the recipe cookbook of Recipes-to-go (Meal)

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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Cornmeal-Crusted Chicken

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Cornmeal-Crusted Chicken Directions

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.)

Combine chopped tomatoes, arugula, capers, lemon juice, and olive
oil; set aside at room temperature.

In a small bowl, beat the egg with 1 tablespoon water to blend. In
another bowl, stir the cornmeal, parmesean cheese, black pepper, and
cayenne to blend. Dip each chicken breast half in the egg mixture,
turning to coat evenly, then in the cornmeal-parmesean mixture,
turning to cover completely.

Place the chicken on a well-oiled barbecue grill (medium heat) (If
using gas grill, close lid). Cook chicken until undersides are
browned, about 5 minutes. With a spatula, turn the chicken over and
cook until browned and meat is no longer pink in center (cut to
test), 5 to 6 minutes longer.

Arrange chicken on a serving platter or individual plates; top with
tomato mixture and salt to taste.

Per serving: 298 cal, 6.5 g fat (20% of cal); 40 g pro, 293 mg
sodium, 126 mg. chol.

Reprinted from Sunset Magazine, July 1996.

Serves: 6

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Cornmeal-Crusted Chicken Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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