Cornmeal Breaded Grilled Chicken |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This recipe is designed for a contact grill, such as a George Foreman. It is adapted from a recipe by Linda Larsen. Be sure to leave yourself time for the breaded chicken to rest 30 minutes before grilling. Ingredients:
4 boneless skinless chicken breasts |
1 egg, beaten |
3/4 cup yellow cornmeal |
1/2 teaspoon dried basil leaves |
1/4 teaspoon dried oregano leaves |
1/4 teaspoon paprika |
salt and pepper |
1/4 cup grated parmesan cheese or 1/4 cup romano cheese |
2 tablespoons lemon juice |
Directions:
1. Rinse chicken and pat it dry.
2. It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3 thick.
3. Pour beaten egg in shallow bowl.
4. In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese.
5. Brush chicken with the lemon juice, then dip both sides in the beaten egg.
6. Next, coat chicken with the cornmeal mixture.
7. Let chicken sit on a wire rack for 20-30 minutes.
8. Spray George Foreman two sided grill with nonstick cooking spray.
9. Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.
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