Chili & Cornmeal Crusted Chicken
1-1/2 pounds fresh boneless, skinless chicken breasts,
1/4 cup cornmeal
2 tablespoons chili powder
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs, beaten
2 tablespoons vegetable oil
Pound chicken breasts between 2 pieces of plastic wrap or waxed paper to about 1/4 inch thickness; set aside.
In a shallow dish combine cornmeal, chili powder, cumin, salt and pepper. Dip chicken breasts in beaten egg, then into cornmeal mixture.
Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook on both sides until golden and no longer pink inside, about 10 minutes total.