Corn-Bread-Crusted Chicken Breasts
Serve this wonderful entrée with Herbed Couscous and Honey Orange Carrots. For dessert, serve Lemon Angel Cake.
SERVES 6
INGREDIENTS
- 2 3-inch squares Corn Bread
- ½ teaspoon dried oregano
- 2 eggs, beaten
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 6 boneless, skinless chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1½ cups chunky salsa
Crumble Corn Bread finely and place in shallow bowl along with oregano; mix well. In another shallow bowl, beat eggs with salt and cayenne pepper.
Dip chicken breasts into egg mixture, then place in Corn Bread crumbs to coat, pressing crumbs firmly onto chicken.
In heavy saucepan, heat butter and olive oil over medium heat until foamy.
Add chicken and cook for 4 minutes, then carefully turn and cook for 4 to 8 minutes longer, until chicken is thoroughly cooked. Top chicken with salsa and serve.
