Crunchy Chicken in Green Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons corn oil
- 2/3 cup yellow cornmeal
- 3 tablespoons chopped fresh cilantro
- 1 large avocado, peeled, pitted, sliced
- Carbohydrate 34 g(11%)
- Cholesterol 57 mg(19%)
- Fat 25 g(39%)
- Fiber 7 g(29%)
- Protein 24 g(49%)
- Saturated Fat 5 g(24%)
- Sodium 750 mg(31%)
- Calories 452
Preparation Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken. Add broth to drippings in skillet. Bring to simmer over medium heat, stirring to scrape up browned bits. Stir in salsa; simmer until slightly reduced, about 3 minutes. Mix in cilantro. Divide chicken among 4 plates. Spoon sauce over chicken. Top with avocado slices and serve.
Preparation Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken. Add broth to drippings in skillet. Bring to simmer over medium heat, stirring to scrape up browned bits. Stir in salsa; simmer until slightly reduced, about 3 minutes. Mix in cilantro. Divide chicken among 4 plates. Spoon sauce over chicken. Top with avocado slices and serve.
