Recipe - Cornmeal Crumbed Chicken Breasts

2 pound Whole chicken breasts;
halved and skinned
One fourth cup Buttermilk
2 One fourth ounce Yellow cornmeal
3 tablespoon Flour
Three fourths teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Olive oil

Preheat oven to 375 degrees. Place chicken in pan; pour buttermilk over
chicken. Turn to coat evenly. In large plastic bag shake cornmeal, flour,
salt and pepper. One at a time, place chicken in a bag and shake. In heavy
nonstick skillet, over medium high heat, heat oil. Add chicken, skin

side down; cook until browned on one side. Return to pan, skin sideup.
Drizzle with leftover oil. Bake for 30 to 40 minutes. Serves 4, 334
calories.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998