Cajun Chicken
Panfry spicy chicken with a crunchy coating that’s perfect on a plate with vegetables or on a bun as a sandwich.
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.
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.
Yield: 4 servings
High Altitude (3500-6500 ft) Cook chicken for 10 to 12 minutes.
Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 540 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 29 g
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.
Recipe and photo used with permission from: Betty Crocker