Cornmeal Crusted Chicken


Cornmeal Crusted Chicken

By guest chef: Holly Chute, Executive Chef, Georgia Dep't of Agriculture & Economic Development


-      Preheat oven to 350-degrees

-      Pound chicken breasts to even thickness (not to thin)

-      Combine cream, mustard, and thyme in a bowl

-      In a separate bowl, combine cornmeal, salt, and pepper

-      Dip breasts in cream mixture and then cornmeal mixture

-      Heat a large sauce pan on the stove to medium-high heat

-      Add oil to the pan

-      When oil is hot, brown chicken on both sides

-      Finish cooking in the oven for 10 minutes or until 170-degrees internal temperature

  • 6-6 ounce boneless chicken breasts
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh chopped thyme
  • 1 to 1 ½ cups yellow cornmean
  • 1 teaspoon black peppercorn
  • ¼ to ½ cup pecan oil or olive oil

Add new comment