Crispy Cornmeal Chicken

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons salsa)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 37.9g
  • Carbohydrate: 13.7g
  • Fiber: 1.4g
  • Cholesterol: 94mg
  • Iron: 0.0mg
  • Sodium: 464mg
  • Calcium: 0.0mg

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 2 large egg whites, lightly beaten
  • 2 teaspoons vegetable oil
  • 1/2 cup salsa

Preparation

  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
  2. Combine cornmeal and next 3 ingredients in a small bowl. Sprinkle flour evenly over each chicken breast half; dip in egg whites, and dredge in cornmeal mixture.
  3. Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Serve with salsa.
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