Baked, Cornbreaded Chicken Topped With Flavor |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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I had leftover sweet cornbread to use one night, and this is what I came up with. I let the cornbread dry a bit, then mixed it with spices. It turned out sooo good, and I served it with beets and mashed potatoes. You can serve it with any vegetable, or it might be good with pasta/rice. Ingredients:
2 chicken breasts |
2 cups cornbread, crumbs (mine were sweet crumbs(make sure they are dry) |
1 teaspoon garlic powder |
1 teaspoon italian seasoning |
2 teaspoons parmesan cheese |
salt and pepper |
2 tablespoons butter |
1 tablespoon olive oil |
1 small tomato, sliced thin |
1/2 medium onion, sliced thin |
3 green onions, sliced |
Directions:
1. Preheat oven to 375°F.
2. Mix crumbs, garlic powder, italian seasoning, parmesan cheese and salt-n-pepper in a shallow baking dish (I dried my cornbread crumbs at room temperature for a couple hours, and I use a pie plate-easier that way).
3. Coat each chicken breast with crumb mixture on each side.
4. Melt 2 tbsp butter in a large skillet.
5. Brown both sides of the 2 breasts over medium heat.about 5 minutes each side.
6. Line a sheet pan with aluminum foil.
7. Coat evenly with 1 Tbsp of olive oil.
8. Top each chicken breast with a few tomato slices, onion and green onion.
9. Place chicken on treated pan.
10. Bake for 45 min - ovens vary.
11. Note: You don't have to add the tomato, onion/green onion.
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