Holly Chute

The Back Story

Cornmeal Crusted Chicken

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


  • 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 cornmeal
  • 1 teaspoon black pepper
  • ¼ to ½ cup pecan oil or olive oil


-      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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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