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Ingredients
| dried ancho peppers: 6 whole peppers |
| garlic: 6 cloves (peeled) |
| dried oregano (ground): 1/4 tsp |
| granulated sugar: 1/2 tsp |
| salt: 1/2 tsp |
| farina (semolina): 1/2 cup |
| cornmeal: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| peppercorns: 1 Tbl (cracked) |
| chili powder: 1 Tbl |
| chicken breasts: 4 breasts |
Lori's Ancho Chicken
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Toast peppers in a dry iron skillet. Seed.
- Place in a saucepan. Cover with water. Bring to a boil. Remove from heat. Let stand 1 hour.
- Drain.
- Place in a food processor with the garlic, oregano,sugar and salt.
- Puree until smooth.
- Heat oven 450.
- Combine the semolina, cornmeal, flour, pepper and chili powder.
- Dredge chicken in chili mix then dry mix to coat.
- Plce on a sprayed baking sheet.
- Bake 15-20 minutes.