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Chili Corn Crusted Chicken

  Boneless, skinless chicken breast halves 4
  Low fat milk 1⁄4 Cup (4 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Vegetable oil 3 Tablespoon
  Salsa 1⁄2 Cup (8 tbs)

With meat mallet or similar utensil, pound chicken to 1/4-inch thickness.
In shallow dish, place milk.
In second shallow dish, mix together cornmeal, salt, and chili powder.
Dip chicken, one piece at a time, in milk, then in cornmeal mixture, turning to coat on all sides.
In large nonstick skillet, place oil and heat to medium-high temperature.
Add chicken and cook, turning, about 8 to 10 minutes or until chicken is brown and fork tender.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1524 Calories from Fat 507

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 8.7 g43.7%

Trans Fat 0.2 g

Cholesterol 400.2 mg133.4%

Sodium 2166.8 mg90.3%

Total Carbohydrates 76 g25.3%

Dietary Fiber 7.6 g30.2%

Sugars 9.7 g

Protein 169 g338.8%

Vitamin A 44.3% Vitamin C 34.7%

Calcium 25.4% Iron 49.9%

*Based on a 2000 Calorie diet

Chili Corn Crusted Chicken Recipe