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Grilled Cornmeal Crusted Chicken

Grilled Cornmeal Crusted Chicken

recipe ingredients
6 boneless, skinless chicken breast halves
1 1/4 pounds Roma tomatoes, cored and chopped
1 cup (about 1 1/2 oz.) finely silvered arugula
3 Tbsp. drained capers
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 large egg
3/4 cup yellow cornmeal
1/4 cup grated parmesan cheese
1/2 tsp. pepper
1/4 tsp. cayenne
Salt

recipe directions
Pound chicken breasts between waxed paper or plastic wrap until it is 1/4 to 1/3 inch thick. Combine tomatoes, arugula, capers, lemon juice, and oil. In a bowl, beat egg with 1 tablespoon water to blend. In another bowl, stir cornmeal, cheese, pepper, and cayenne to blend. Dip each breast half in egg mixture, turning to coat both sides, then in cornmeal mixture, turning to cover completely. Place chicken on a well-oiled barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook chicken until undersides are browned, about 5 minutes. With a spatula, turn chicken over and cook until other sides are browned and meat is no longer pink in center of thickest part (cut to test), 5 to 6 minutes longer. Arrange chicken on a platter or individual plates. Spoon tomato mixture over chicken and add salt to taste.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
300 7 2 40 2 373 19 6

1 Comment

  1. Shelley

    This sounds good, I think I will try it and have it with steamed broccoli, I will let you know if it is any good, it is only 6 weight watcher points

    talk to ya later
    samra

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