Chili Corn Crusted Chicken
|Boneless, skinless chicken breast halves||4|
|Low fat milk||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|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.