Chili Chicken Chunks with Blender Salsa

No ratings yet

Chili Chicken Chunks with Blender Salsa

Chili Chicken Chunks with Blender Salsa


  • small onion cut into chunks
  • 12 ounces tomatoes cut into chunks
  • 1 1/2 pounds boneless skinless chicken breast halves
  • Vegetable oil cooking spray or salad oil
  • 1/2 teaspoon each paprika ground cumin, and dry oregano
  • 2 teaspoons chili powder
  • 1/4 cup yellow cornmeal
  • 3/4 cup soft whole wheat bread crumbs
  • Blender Salsa recipe follows
  • 1 table


  • Prepare Blender Salsa and refrigerate.

    Blender Salsa:
    In a blender or food processor, combine 12 ounces tomatoes, cut into chunks; small onion, cut into chunks; 3 tablespoons canned diced green chiles; 4 teaspoons lime juice; and 1 tablespoon chopped cilantro. Whirl until smooth.

    Spread bread crumbs in a shallow baking pan and bake in a 350 degree F oven, stirring once, until lightly browned (about 5 minutes). Add cornmeal, chili powder, paprika, cumin, and oregano; stir well. Set aside.

    Lightly coat a baking sheet with cooking spray. Rinse chicken and pat dry; then cut each breast half into 8 equal pieces. Place egg whites in a small bowl and beat lightly with a fork. Dip chicken pieces into egg whites; lift out and drain briefly. Then roll in crumb mixture to coat, place on baking sheet, and bake until meat in center is no longer pink; cut to test (about 15 minutes). Serve with salsa.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.