Serve these cornmeal-crusted chicken breasts with your favorite salsa and Mexican-style rice. Adjust the seasoning to suit your taste,
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup low fat buttermilk
- 1/2 cup cornmeal
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 skinless, boneless chicken breasts
Preparation:
Preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray. Pour buttermilk into a shallow bowl. Combine cornmeal, pepper, cumin and chili powder on a plate. Dip chicken in buttermilk, then dredge chicken breasts in cornmeal mixture and place on baking sheet. Bake for 20 minutes, turning once. Serve with fresh salsa, corn and rice.Serves 4.
Per Serving: Calories 222, Calories from Fat 25, Total Fat 2.8g (sat 0.8g), Cholesterol 83mg, Sodium 136mg, Carbohydrate 14g, Fiber 1.5g, Protein 35.2g
