Ingredients:
3 tbsp yellow cornmeal
1/2 tsp salt
1/8 tsp black pepper
4 chicken breasts without
1 skin
2 tbsp vegetable oil
1/4 cup lowfat 1% milk
1/4 cup evaporated skim milk
3/4 tsp cumin powder
Instructions:
On a piece of wax paper, combine cornmeal, salt and pepper. Dredge
chicken breasts in cornmeal mixture. In a large nonstick skillet over
medium-high heat, heat oil. Add chicken and cook until golden brown
and cooked through turning once, about 4 minutes per side. Remove to
a plate. Reduce heat to low. Add cream and cumin to skillet. Bring
to a boil stirring and scraping up any browned bits with a sooden
spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve
sauce over the chicken breasts.
Recipe By : First Magazine - 8/1/94
From: Date:
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
A hen is only an egg's way of making another egg. - Samuel Butler
Cornmeal Chicken With Cumin Cream Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
