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Ingredients
| chicken breasts: 3 lbs |
| buttermilk: 3/4 cup |
| olive oil: 1/4 cup |
| shallot onions (chopped): 2 Tbl |
| lemon zest: 2 Tbl |
| lemon juice: 1/4 cup |
| chili powder: 1 Tbl |
| dried rosemary: 1 Tbl |
| eggs: 2 |
| parmesan cheese (grated): 1/2 cup |
| cornmeal: 1/2 cup |
| bread crumbs: 1/3 cup |
| parsley: 2 Tbl |
| margarine (oleo): 2 Tbl |
Oven-Roasted Chicken with Spicy Cornmeal Crust
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
75 min -
Servings
8 serving(s)
Tags
1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.
3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.