Chili Cornmeal Chicken Recipe


Ingredients

3 tbsp cornmeal
1 tbsp all-purpose flour
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp salt
1 pinch cayenne pepper
4 chicken breasts, boneless, skinless
1 tbsp vegetable oil


Directions

Slice some juicy, fresh tomatoes while you steam green beans and new
potatoes to serve with this dish.

In shallow dish, combine cornmeal, flour, chili powder, cumin,
oregano, salt and cayenne.

Press chicken into mixture to coat all over. In nonstick skillet,
beat oil over medium heat; cook chicken, turning once, for 10-15
minutes or until no longer pink inside.

4 servings for $5.92CDN [Aug 95]

Per Serving: about 180 calories, 28 g protein, 5 g fat, 3 g
carbohydrate,

Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
On MON, 29 JAN 1996 112253 -0400


Servings: 4 servings

 

 

Chili Cornmeal Chicken Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Chicken; Chili; Poultry


The History of Recipes

We are able to track the history of meal recipes far back into ancient history, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.

In fact, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`.

Later on, we have two interesting books dating from the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that we all know today, but rather descriptions of the types of meals cooked for the rich and powerful of the period.

For the next few years, the upper-class families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this chefs and their recipes could command a high salary. However, it was during the 1800s that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes of the day.

By the advent of the twentieth century, cooking books are in high demand, due to higher levels of literacy, leisure time and a general increase in wealth.

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We hope you enjoy this Chili Cornmeal Chicken recipe.

 


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