Start to Finish: 20 minutes
Cook: 4 servings
1⁄2 cup cornmeal
1 teaspoon salt-free all-purpose seasoning, McCormick®
1 teaspoon paprika, McCormick®
1 1⁄2 pounds boneless, skinless chicken breast halves
Ground black pepper
3 tablespoons canola oil, Wesson®
1⁄2 cup Chardonnay or other white wine
1 can (14.5-ounce) diced tomatoes with basil, garlic, and oregano, Del Monte®
1⁄4 teaspoon hickory liquid smoke, Wright’s®
2 tablespoons real bacon pieces, Hormel® (optional)
In a large zip-top plastic bag, combine cornmeal, all-purpose seasoning, and paprika; set aside.
If desired, between two pieces of plastic wrap, pound chicken with a meat mallet to desired thickness. Season chicken with salt and pepper. Add chicken to the zip-top bag. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess cornmeal mixture. Set aside.
In a large skillet, heat canola oil over medium-high heat. Add chicken to hot oil; cook for 3 to 4 minutes per side or until cooked through. Transfer chicken to a plate; set aside.
Drain oil from skillet. Return skillet to heat. Add wine to skillet, scraping up any browned bits from pan. Add tomatoes and liquid smoke. Bring to a boil; reduce heat. Simmer about 5 minutes or until liquid is reduced by half.
To serve, spoon tomato mixture over chicken. Garnish with bacon (optional).