Corny Chicken with Salsa
Per serving: 162 Calories; 10g Fat; 13g Protein; 4g Carbohydrate; Trace Fiber; 39mg Cholesterol; 164mg Sodium Food Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates 0
Per serving: 162 Calories; 10g Fat; 13g Protein; 4g Carbohydrate; Trace
Fiber; 39mg Cholesterol; 164mg Sodium
Food Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates 0
Yield:
6Ingredients
2 1/2 pounds cut up chicken
2 tablespoons yellow cornmeal
salt and pepper to taste
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/4 teaspoon dried oregano leaves
2 tablespoons butter
2 tablespoons olive oil
Any jarred salsa (your favorite)
Instructions
Preheat oven to 375 degrees.
On a dinner plate, mix cornmeal, salt, pepper, garlic powder,
chili powder, cumin and oregano. Coat the chicken with cornmeal
mixture.
Heat butter and oil in a 13 x 9 inch pan (in the oven) until
butter is melted. Place chicken, skin side down, in the pan.
Bake uncovered 30 minutes. Turn chicken; cook until brown and
thickest pieces are done, 20 to 30 minutes longer.
Warm the salsa and serve with chicken.
