A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Southwestern Fried Chicken
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- #51512
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
8 chicken breast halves, skinned
1 1/2 cup low-fat buttermilk
1/2 cup dry bread crumbs
1/2 cup yellow cornmeal
non-stick cooking spray
directions
Combine first 7 ingredients in a small bowl, stir well. Rub chicken with 3 tablespoons spice mixture. Set remaining spice mixture aside.
Place chicken in a 13 x 9-inch baking dish, let stand 10 minutes. Pour buttermilk over chicken, turning to coat. Cover and marinate in refrigerator 2 hours, turning chicken occasionally. Remove chicken from dish, discard buttermilk.
Preheat oven to 400 degrees F.
Combine remaining spice mixture, bread crumbs and cornmeal in a shallow dish, stir well. Dredge chicken in bread crumb mixture, and place on a baking sheet coated with cooking spray.
Bake at 400 degrees F for 20 minutes. Lightly coat chicken with cooking spray, and bake an additional 20 minutes or until chicken is thoroughly cooked (do not turn).
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nutrition data
Nutritional data has not been calculated yet.
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