This Cornmeal-Crusted Chicken is a delightful balance of textures, featuring tender, pounded chicken breasts coated in a crunchy mixture of yellow cornmeal and sharp Parmesan cheese. The subtle heat from cayenne pepper adds a gentle kick without overwhelming the palate. Grilled to perfection, the exterior becomes beautifully golden and crisp, while the inside remains juicy and moist. It&# 226;ÂÂs served with a refreshing, no-cook topping of diced Roma tomatoes, peppery arugula, briny capers, and bright lemon juice. This dish is perfect for summer barbecues or a quick weeknight dinner that feels special. ItâÂÂs a satisfying, low-fat option that brings restaurant-quality flavor to your home table with minimal effort and maximum impact.
Cornmeal-Crusted Chicken
Description
This Cornmeal-Crusted Chicken is a delightful balance of textures, featuring tender, pounded chicken breasts coated in a crunchy mixture of yellow cornmeal and sharp Parmesan cheese. The subtle heat from cayenne pepper adds a gentle kick without overwhelming the palate. Grilled to perfection, the exterior becomes beautifully golden and crisp, while the inside remains juicy and moist. It&# 226;ÂÂs served with a refreshing, no-cook topping of diced Roma tomatoes, peppery arugula, briny capers, and bright lemon juice. This dish is perfect for summer barbecues or a quick weeknight dinner that feels special. ItâÂÂs a satisfying, low-fat option that brings restaurant-quality flavor to your home table with minimal effort and maximum impact.Ingredients
Directions
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Rinse the chicken breast halves and pat them completely dry with paper towels.
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Place one chicken breast half between two sheets of waxed paper or plastic wrap on a sturdy cutting board.
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Using a heavy meat mallet, pound the chicken until it is evenly 1/3 to 1/4 inch thick.
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Repeat the pounding process with the remaining chicken breasts.
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If preparing ahead, cover the pounded chicken and refrigerate for up to 4 hours.
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In a medium bowl, combine the chopped Roma tomatoes, slivered arugula, capers, lemon juice, and olive oil; set aside at room temperature.
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In a small shallow bowl, beat the egg with 1 tablespoon of water until blended.
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In another shallow bowl, stir together the yellow cornmeal, grated Parmesan cheese, black pepper, and cayenne pepper.
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Dip each chicken breast into the egg mixture, ensuring it is fully coated.
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Transfer the egg-coated chicken to the cornmeal mixture, pressing gently to coat completely on both sides.
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Preheat a barbecue grill to medium heat and oil the grates to prevent sticking.
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Place the crusted chicken breasts on the grill. If using a gas grill, close the lid.
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Cook the chicken for about 5 minutes, or until the underside is golden brown and releases easily from the grill.
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Carefully flip the chicken breasts with a spatula.
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Cook for another 5 to 6 minutes, or until the second side is browned and the meat is no longer pink in the center.
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Transfer the cooked chicken to a serving platter.
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Top each chicken breast with the tomato-arugula mixture and season with salt to taste before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 247.5kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 127.5mg43%
- Sodium 111.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.5g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
