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3 tablespoons cornmeal
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pinch cayenne pepper
4 chicken breasts -- boneless, skinless
1 tablespoon vegetable oil
In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne.
Press chicken into mixture to coat all over. In nonstick skillet, beat oil over medium heat; cook chicken, turning once, for 10-15 minutes or until no longer pink inside.
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pinch cayenne pepper
4 chicken breasts -- boneless, skinless
1 tablespoon vegetable oil
In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne.
Press chicken into mixture to coat all over. In nonstick skillet, beat oil over medium heat; cook chicken, turning once, for 10-15 minutes or until no longer pink inside.
