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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great recipe! I've used it as a main dish and as an appetizer at parties. I use cornflakes for the coating and crushed red pepper flakes instead of ground red pepper-you can make it as spicy or as mild as you like. The cilantro dip cools and complements the chicken.The original recipe came from Better homes and Gardens. Ingredients:
6 inches wooden skewers |
1/4 cup corn flake crumbs or 1/4 cup dry bread, crumbs |
1 tablespoon chili powder |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper or 1/4 teaspoon crushed red pepper flakes |
1 lb boneless skinless chicken breast half |
2 tablespoons margarine or 2 tablespoons butter, melted |
1 (8 ounce) carton sour cream |
3 tablespoons fresh cilantro, snipped |
Directions:
1. 1. Soak skewers in water for 30 minutes.
2. 2. While soaking skewers, combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.
3. 3. Cut chicken into strips, thread onto skewers. Brush chicken with melted butter or margarine. Roll in crumb mixture.
4. 4. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until tender and no longer pink, turning once.
5. 5. While chicken is baking, stir together sour cream and cilantro in small bowl. Serve alongside chicken.
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