4 boneless, skinless chicken breast halves
Olive oil cooking spray
2 Tbs cornmeal
1/4 c. crushed cornflakes
1 tsp. dried basil
1/2 tsp. dried tarragon
1/4 tsp. black pepper
1/2 c. buttermilk
Mustard Cream Sauce:
1/2 c nonfat, reduced-sodium chicken broth
2 Tbs. Dijon mustard
2 Tbs. sour cream
1 tsp. cornstarch
Coat baking dish lightly with olive oil cooking spray & set aside. Preheat oven to 375. Combine cornmeal, crushed cereal, herbs & pepper. Pour buttermilk in a separate shallow dish. Dip chicken in buttermilk, then roll in crumb mixture. Arrange breasts in baking dish, folding the thin, pointed end under the thicker, rounded end. Pile extra crumbs on top. Bake 20 minutes until golden brown & crisp. Serve with Mustard Cream Sauce. To prepare sauce: In a saucepan bring chicken broth to a boil. Stir in mustard
simmer 2-3 minutes. In small dish, stir cornstarch into sour cream. Using a fork or a wire whisk, mix the sour cream mixture into broth. Remove from heat before the liquid returns to a boil. Serve warm.
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