Saucy Salsa Cornmeal Coated Chicken

Servings 6 people


  • 2 tablespoons cornmeal
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 2 1/2 pounds boneless skinless chicken breast meat
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1 medium tomato chopped
  • 1 medium onion chopped
  • 1 clove garlic pressed
  • 1 jalapeno seeded and finely chopped (or just use half if you like it mild)
  • 1/4 cup chopped cilantro


  • Preheat oven to 375 degrees. In a shallow bowl or on a plate, combine cornmeal, salt, pepper, garlic powder, chili powder and oregano; firmly press chicken into mixture to coat completely.
  • Heat the butter and olive oil in a 9- x 13-inch pan in the oven until the butter has melted. Place chicken in pan and turn to coat; bake, uncovered, for 30 minutes then turn and cook for 20 to 30 minutes.
  • Meanwhile, prepare salsa: In a medium-sized serving dish, combine remaining ingredients (tomato through cilantro); serve over baked chicken.


SERVING SUGGESTION: Buttered corn on the cob and a big salad.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken.
KOSHER: Use oil instead of butter.
GLUTEN-FREE: Use gluten-free cornmeal.
NUTRITION: Per serving: 289 Calories; 9g Fat; 45g Protein; 6g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 7
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