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Cornmeal Crusted Chicken with Smoky Tomatoes Recipe

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This recipe for Cornmeal Crusted Chicken with Smoky Tomatoes is from Betsy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup cornmeal
1 teaspoon salt free all purpose seasoning
1 teaspoon paprika
1 1/2 pounds boneless, skinless chicken breat halves
Salt
Ground black pepper
3 tablespoons canola oil
1/2 cup Chardonnay or other white wine
1 can diced tomatoes with basil, garlic and oregano
1/2 teaspoon hickory liquid smoke
2 tablespoons real bacon pieces
Directions:
Directions:
1. in a large zip lock plastic bag, combine cornmeal, all purpose seasoning and paprika; set aside.

2. If desired, between two pieces of plastic wrap, pound chicken with a meat mallet to desired thickness. Season chicken with salt and pepper. Add chicken to zip top bag. Seal bag; shake to coat chicken. Remove chicken from bag. shake off excess cornmeal mixture. Set aside.

3. In a large skillet, heat canola oil over medium high heat. Add chicken to hot oil; cook for 3 - 4 minutes per side or until cooked through, Transfer chicken to a plate; set aside.

4. Drain oil from skillet. Return skillet to heat. Add wine to skillet, scraping up any browned bits from pan. Add tomatoes and liquid smoke. Bring to a boil, reduce heat. Simmer about 5 minutes or until liquid is reduced by half.

5. To serve, spoon tomato mixture over chicken. Garnish with bacon (optional).
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Another favorite Sandra Lee 20 minute recipe. This recipe was always a request of Hannah's. Serve with egg noodles. Great with green beans as a side.

I always use diced fire-roasted tomatoes instead of recipe ingredient recommendation. And I usually use 2 cans because everyone wants more tomatoes.

 

 

 

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