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Ingredients
| chicken breasts: 1 lb |
| lemon juice: 1/4 cup (fresh) |
| garlic: 1 clove (minced) |
| chili powder: 1 tsp |
| salt: 1 tsp |
| ground cumin: 1/2 tsp |
| black pepper |
| all-purpose flour (unsifted): 3 Tbl |
| cornmeal: 1/4 cup |
| paprika: 1/2 tsp |
| salted butter: 2 Tbl |
Southwestern Baked Chicken
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
90 min -
Servings
4 serving(s)
Tags
- In a large sized zip lock bag, combine marinade ingredients, shake to mix well. Add the chicken and turn to coat on all sides. Refrigerate for at least one hour (the longer the better.).
- Preheat oven to 375. Lightly oil a shallow baking dish large enough to hold the chicken in a single layer.
- On a piece of waxed paper, combine the flour, cornmeal and paprika.
- Remove the chicken from the marinade and pat dry with paper towels. Roll in the cornmeal mixture, coating on all sides. Place in the prepared baking dish and dot with bits of butter.
- Bake for 30-40 minutes or until juices run clear.