 |
|
|
|
|
| FIESTA BAKED CHICKEN | ||||
| Yields 4 | ||||
| 1/4 cup butter or margarine 2 tbsp. cornmeal 2 tbsp. chili seasoning mix 1/4 cup all-purpose flour 2 skinless, boneless chicken breasts (4 oz. each) 1 (14-1/2 oz.) can chicken broth 2 tbsp. tomato paste or ketchup |
||||
| Preheat oven to 400. Melt butter in a large oven-proof skillet in the oven. Mix cornmeal, chili seasoning mix and flour in a large resealable plastic bag; add chicken. Shake bag to coat chicken. Remove chicken, reserving flour mixture. Add chicken to skillet, turning to coat with butter. Place skillet in oven. Bake chicken, turning once until brown and crisp, about 20 minutes. Place chicken on a serving platter; keep warm. Place skillet on stove top over medium heat. Add reserved flour mixture to skillet drippings. Cook, stirring continually; for 2 minutes. Stir broth and tomato paste into skillet. Cook, stirring occasionally, for 3 minutes or until thickened. Serve sauce with chicken. Quick Tip: A quick batch of chili seasoning mix can be made from 2 tsp. chili powder, 1 tsp. salt, oregano, cumin and coriander; mix well. |
||||