Monday, March 11, 2013

Cornbread Chicken with Jalapeno Sauce

'Cornbread Chicken with Jalapeno Sauce'
Source: Adapted from Lea And Jay


4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 tablespoons real bacon pieces
2 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese


1. In a large zip-lock bag, combine cornmeal, chili powder, cumin, and salt. Dip each chicken breast in beaten egg, then drop into cornmeal mixture. Shake bag to coat chicken completely.

2. Heat vegetable oil in a large skillet on medium heat and fry until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

3. In a medium sauce pan, add a small amount of oil and jalapenos  season with salt and pepper and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth and bring to a boil.

4. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and bacon pieces, stirring until the cheese in melted.  Top chicken with sauce and serve.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife