Corn meal Crusted Chicken

Corn meal Crusted Chicken
4 tomatillos, rinsed and diced
2 medium size cucumbers, peeled and diced
1/4 cup diced onion, soak in water for 20 minutes and then drain
1 tablespoons pumpkin seeds, chopped, use a knife.
2 tablespoons chopped fresh cilantro, divided
1/2 teaspoon salt,
4 boneless, skinless, hormone free, antibiotic free (organic if possible) chicken
1 large egg white
2 tablespoons water
1/2 cup yellow cornmeal
1 teaspoons olive oil

1.-     Place tomatillos, onion, pumpkin seeds, cilantro, and salt in a bowl.; mix well and leave for 20 minutes. Set aside.
2.-     Heat oven to 400 degrees.
3.-     Meanwhile, place one piece of chicken at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
4.-     Whisk egg white and water in a shallow dish until combined. Whisk cornmeal and the remaining 1/4 teaspoon salt in another shallow dish. Dip each chicken breast in egg white, then dredge in cornmeal, turning to coat evenly. Place on a sheet pan and place in oven at 260 degrees for 15 minutes. Check that chicken is cooked and golden brown.
5.-     Serve a chicken and place two heaping tablespoons of tomatillo sauce over the chicken.


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