I found this recipe in People Magazine. It was called Oven-Fried Chicken with Pecan-Cornmeal Crust. I simplified it, replaced the pecans with walnuts and make it so often that my husband dubbed it Janna’s Chicken. I love that you get an incredibly tasty and crispy coating on a juicy piece of chicken without having to fry it. You can adjust the heat by adjusting the amount of cayenne pepper. I always make one piece of chicken without cayenne pepper for the kids. I usually start a batch of rice pilaf on the stove and while that is cooking put together the chicken. If I’m really good everything finishes at the same time and dinner is ready in 30 minutes. Add some colorful cut vegetables and it’s a balanced meal.
- 1 lb (4 pcs) thinly sliced boneless skinless chicken breast
- 1/6 cup cornmeal
- 1/6 cup flour
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 Tbsp sesame seeds
- 1/4 tsp cayenne pepper
- 1/4 cup chopped walnuts
- Cold butter
- Mix cornmeal, flour, salt, onion powder, pepper, sesame seeds, and cayenne (leave out the cayenne until the first piece is coated if you wish) on a plate; set aside. Line a baking dish with foil, spray with olive oil and set aside.
- Trim and rinse chicken with cold water. Press chicken into cornmeal mixture coating both sides.
- Place coated chicken into the foil-lined baking dish. Chicken should fit into dish with very little space in between each piece.
- Sprinkle walnuts over chicken. Place 2-3 thin slices of butter on each piece of chicken.
- Bake at 425° for 15 to 20 minutes.
- Makes 4 servings.