Cajun Chicken

Panfry spicy chicken with a crunchy coating that’s perfect on a plate with vegetables or on a bun as a sandwich.

Yield: 4 servings

Ingredients

4 boneless skinless chicken breast halves (1 1/4 pounds)
1 1/2 cups Country Corn Flakes cereal
1/2 cup Original Bisquick mix or Reduced Fat Bisquick mix
2 teaspoons Cajun seasoning
1/2 cup water
2 tablespoons butter

Instructions

Flatten each chicken breast half to 1/4 inch thickness between sheets of waxed paper or plastic wrap.
Crush cereal. Mix cereal, Bisquick and Cajun seasoning.
Dip chicken into water, then coat with cereal mixture.
Melt butter in 12 inch nonstick skillet over medium heat.
Cook chicken in butter for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Notes

High Altitude (3500-6500 ft) Cook chicken for 10 to 12 minutes.

No Cajun seasoning on hand? Experiment with other blends and herbs, such as Italian blends, thyme or even chili powder.

Crush cereal by placing it in a plastic bag or between sheets of waxed paper and crushing with a rolling pin or a small pot. Speed through the process with a blender or food processor if available.

Have a Cajun party! Play New Orleans jazz music, and serve Cajun Chicken sprinkled with toasted pecans. Or serve with simple red beans and rice.

Nutrition

Per serving: Calories 300 (Calories from Fat 110 ); Total Fat 12g (Saturated Fat 3g); Cholesterol 75mg; Sodium 540mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 29g

Percent Daily Value*: Vitamin A 16%; Vitamin C 4%; Calcium 6%; Iron 24%

Exchanges: 1 Starch; 4 Lean Meat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker