Cornmeal Chicken Saute
Nutrition
Calories: 333 kcalCarbohydrates: 24 gProtein: 18 gFat: 31 gSaturated Fat: 14 gCholesterol: 86 mgSodium: 620 mgFiber: 9 gSugar: 8 gVitamin A: 9.225 IUCalcium: 52 mgIron: 10 mg
Ingredients
- 2 whole Boneless skinless chicken breasts
- 1 tablespoon all-purpose flour
- 1 egg
- 1/3 cup cornmeal
- 1 teaspoon ground cumin
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 3 tbsp vegetable oil
- 1 avocado peeled, seeded and chopped
- Approximately 1/3 cup sour cream or yogurt as garnish
- ΒΌ cup salsa as garnish
Instructions
- Pound chicken to 1/2-inch thickness.
- Place flour in a plastic bag.
- Beat egg in a shallow plate or pie plate.
- Combine cornmeal, cumin, salt, and cayenne pepper in another shallow plate.
- Place chicken, 2 pieces at a time, in bag with flour and shake to coat. Remove chicken from bag and dip in egg. Roll in cornmeal mixture, pressing to coat.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Place on a serving platter; top with avocado, sour cream, and salsa.