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Cornmeal-Crusted Chicken with Scallion Fried Rice Recipe

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This recipe for Cornmeal-Crusted Chicken with Scallion Fried Rice, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cornmeal
1 Tbsp kosher salt
1/4 Tbsp ground pepper
Canola oil for frying, cooking
2 boneless skinless chicken breasts, pounded as needed for even thickness (cut into 4 equal pieces)
2 bunches scallions (green onions) sliced (reserve 2 Tbsp green parts for garnish)
4 cups long grain rice, cooked and cooled
Kosher salt and freshly ground black pepper.

Directions:
Directions:
Combine the cornmeal, salt and pepper in a shallow pie plate. Heat a large, heavy saute' pan over high heat. pour in 1/4 inch oil and heat. Meanwhile, season chicken breasts lightly with salt and pepper. Dredge the breasts in the cornmeal on both sides and place in the pan, turning once, until they are golden brown and the juices run clear when the breasts are pricked with the tip of a knife (3-5 minutes per side). Remove and drain on paper towels.
While chicken breasts are cooking, make the rice. In a nonstick pan over mediuym-high heat add canola oil. Add scallions and saute until softened, about 2 minutes. Add rice and saute'. Taste and season with kosher salt and freshly ground black pepper.
To serve, slice chicken on the bias and serve some "strips" on top of a mound of fried rice. Garnish with scallion greens, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe may be easily increased to serve a larger number of people.

 

 

 

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