Cornmeal Chicken with Casera Sauce

Cornmeal Chicken with Casera Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (5-to 6-ounce) boneless, skinless chicken breasts (see Note)

  • 2

    tablespoons yellow cornmeal

  • ¼

    teaspoon salt

  • ½

    teaspoon chili powder

  • ¼

    teaspoon dried oregano

  • 1

    tablespoon butter

  • 1

    tablespoon canola oil


Heat oven to 375 degrees. Flatten chicken to an even thickness. In a shallow bowl, combine cornmeal, salt, chili powder and oregano. Coat chicken in mixture. Place butter and oil in a 9-by-13-inch baking dish in oven until butter is melted. Place chicken, meaty side down, in dish. Bake 30 minutes; turn. Cook 20 to 30 more minutes or until thickest piece is 170 degrees. Prepare Casera Sauce (below) by combining all ingredients. Serve with chicken. Note: Avoid chicken that has been “enhanced” with “salt,” “sodium,” “broth” or “brine” as indicated on the label. For the Casera Sauce: Combine in a bowl and serve: 1 cup finely chopped tomato 1/4 cup chopped onion 1 small clove crushed garlic 1 canned, rinsed, seeded, finely chopped jalapeno pepper 2 teaspoons finely chopped cilantro 2 teaspoons lemon juice 1/4 teaspoon dried oregano. Makes 4 servings. Preparation time: 15 minutes Cooking time:about 1 hour.


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