Chicken with Cucumber Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I've served this chicken to nearly all our friends and relatives, and it's been met with many Mmmms! I sometimes prepare extra sauce to serve over steamed fresh carrots. Ingredients:
1/4 cup yellow cornmeal |
1-1/2 teaspoons ground mustard |
1/4 teaspoon ground nutmeg |
1/8 to 1/4 teaspoon cayenne pepper |
1/2 teaspoon seafood seasoning, optional |
8 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
cucumber sauce: |
1 bottle (8 ounces) ranch salad dressing |
1 cup chopped peeled cucumber |
1 tablespoon sliced green onion |
1/2 teaspoon dill weed |
Directions:
1. In a large resealable plastic bag, combine the cornmeal, mustard, nutmeg, cayenne pepper and seafood seasoning if desired. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°.
3. Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through. Serve with chicken. Yield: 8 servings.
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