Cornmeal Chicken

Cornmeal Chicken

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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

  • Salt

  • 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).

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