Chili Chicken Chunks with Blender Salsa
Chili Chicken Chunks with Blender Salsa
Chili Chicken Chunks with Blender Salsa
Ingredients
- 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
Instructions
- 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.
