| |
| INGREDIENTS |
| 4 |
(4 oz) boneless skinless chicken breast halves |
| 2 tbsp |
honey |
| 1 tbsp |
minced jalapeño pepper |
| ¼ tsp |
garlic powder |
| 1 |
egg |
| ¾ c |
plain dry bread crumbs |
| ¼ c |
flour |
| 4 tsp |
Old Bay® seasoning |
| 1 tbsp |
freshly chopped parsley |
| 2 tbsp |
canola oil |
Tomato Corn Relish: |
| ½ c |
whole kernel corn cut from cob or canned or frozen |
| 3 |
plum tomatoes, chopped |
| 1 |
green onion, sliced |
| 1 |
lemon, juiced |
| 1 tsp |
minced jalapeño pepper |
| ½ tbsp |
Old Bay® seasoning |
|
|
|
| RECIPE |
- Rinse chicken breasts and pat dry. Set aside.
- In a shallow dish, mix together the bread crumbs, flour, 4 teaspoons Old Bay®, and parsley.
- In a small shallow bowl mix together honey, 1 tablespoon minced jalapeño, and egg.
- Using tongs, dip each piece of chicken in honey mixture and then dredge in flour mixture.
- Heat canola oil in a large nonstick skillet. When oil is hot, gently place each piece of chicken into skillet and sauté for 5-7 minutes per side or until chicken is cooked through with an internal temperature of 165ºF.
- As chicken is cooked, remove to platter to keep warm.
- While chicken is cooking prepare Tomato Corn Relish by mixing all ingredients in a small bowl.
- When chicken is finished, spoon relish over top of chicken and enjoy!
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 pc. chicken w/½ c. relish
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
344 |
|
| Total Fat |
10 g |
|
| Sodium |
808 mg |
|
| Total Carbohydrates |
30 g |
|
| Fiber |
0 g |
|
| Protein |
31 g |
|
|
|
