Ingredients
4 boneless skinless chicken breast halves
1/2 cup flour
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 eggs
3/4 cup yellow cornmeal
1/4 cup vegetable oil
4 slices muenster cheese
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Pound chicken breast halves to 1/2 inch thickness. Combine flour and seasonings in a medium bwl. Lightly beat eggs. Measure cornmeal into a shallow bowl. Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge. Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden. Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices. Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar