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Chili Corn Crusted Chicken


4 boneless, skinless chicken breast halves
1/4 cup low-fat milk
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon chili powder
3 tablespoons vegetable oil


With meat mallet or similar utensil, pound chicken to ¼-inch thickness. In shallow dish, place milk. In second shallow dish, mix together cornmeal, salt, and chili powder. Dip chicken, one piece at a time, in milk, then in cornmeal mixture, turning to coat on all sides. In large nonstick frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 to 10 minutes or until chicken is brown and fork tender. Serve with your choice of prepared salsa.

Nutritional Information:

Servings: 4
Calories: 291
Protein: 29 g
Total Fat: 12 g
Saturated Fat: 1.9 g
Cholesterol: 69 mg
Sodium: 378 mg
Carbohydrates: 14 g

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