Cornmeal Chicken with Casera Sauce


Serves: 7
Total Calories: 374

Ingredients

2 1/2- to 3- pounds broiler-fryer chicken
2 tablespoons yellow cornmeal
1/8 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon dried oregano leaves
2 tablespoons margarine or butter
2 tablespoons vegetable oil
Casera Sauce
CASERA SAUCE
1 medium tomato, finely chopped
1 small onion, chopped (about 1/4 cup)
1 small clove garlic, crushed
1 canned green chili or jalapeno pepper, seeded and finely chopped
2 teaspoons finely snipped cilantro or parsley
2 teaspoons lemon juice
1/4 teaspoon dried oregano leaves

Directions:

1. Heat oven to 375°.
2. Cut chicken into pieces cut each breast half into halves and remove skin. Mix cornmeal, salt, chili powder and oregano. Coat chicken with cornmeal mixture.
3. Heat margarine and oil in rectangular pan, 13 x 9 x 2 inches, in oven until margarine is melted. Place chicken, meaty sides down, in pan. Bake uncovered 30 minutes. Turn chicken cook until brown and thickest pieces are done, 20 to 30 minutes longer.
4. Prepare Casera Sauce serve with chicken.



CASERA SAUCE
Mix all ingredients.

1 SERVING: Calories 200 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 55mg Sodium 160mg Carbohydrates 5g (Dietary Fiber 1g) Protein 19g.

Nutritional Facts:

Serves: 7
Total Calories: 374
Calories from Fat: 46

This Cornmeal Chicken with Casera Sauce recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


More Recipes from the Betty Crocker's Best-Loved Recipes Cookbook:
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Chicken in Cream
Chicken in Red Wine Vinegar
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