Recipe For Cooking Crusty Southern Cornmeal Chicken Breasts

Toaster Oven Chicken Recipes :: Baked and Roasted Chicken

Crusty Southern Cornmeal Chicken Breasts

Makes approximately: 12 portions

6 C. skim or 1% buttermilk
Salt to taste
3 1/2 tea. black pepper, divided
3 tea. cayenne pepper
12 garlic cloves, mashed
12 (8 oz.) boneless, skinless, chicken breasts
2 3/4 C. seasoned cornbread stuffing, crushed until lumpy but not fine crumbs
2 C. flour
1 1/2 Tbsp. seafood seasoning
1 1/2 tea. dried thyme
1 1/2 tea. dried basil
Paprika as needed

Whisk together milk, salt, 1 1/2 tea. black pepper, cayenne and garlic. Place chicken in baking dish. Pour mixture over chicken. Refrigerate at least 3 hr. or overnight, turning occasionally to distribute seasoning.

Combine stuffing, flour, seasoning, 2 tea. black pepper, thyme and basil. Remove chicken from marinade; shake off excess liquid. Dredge chicken in crumb mixture, coating evenly.

Sauté chicken over high heat, 2 to 3 min. on each side, until brown. Place on baking pan coated with canola oil. Lightly spray each piece with oil and sprinkle with paprika. Bake at 400 degrees F about 15 min. or until crusty and brown.

Nutrition per portion: Calories, 273; fat, 8g (26% calories from fat); protein, 44g; carbohydrate, 4g; cholesterol, 109mg; sodium, 395mg