CORNMEAL BREADED GRILLED CHICKEN

Cornmeal Breaded Grilled Chicken image

This recipe is designed for a contact grill, such as a George Foreman. It is adapted from a recipe at About.com by Linda Larsen. Be sure to leave yourself time for the breaded chicken to rest 30 minutes before grilling.

Provided by Gardenwife

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1 egg, beaten
3/4 cup yellow cornmeal
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon paprika
salt and pepper
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons lemon juice

Steps:

Rinse chicken and pat it dry.
It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3" thick.
Pour beaten egg in shallow bowl.
In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese.
Brush chicken with the lemon juice, then dip both sides in the beaten egg.
Next, coat chicken with the cornmeal mixture.
Let chicken sit on a wire rack for 20-30 minutes.
Spray George Foreman two sided grill with nonstick cooking spray.
Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.

*** Explore more Cornmeal Breaded Grilled Chicken Recipes »

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