Southwestern Baked Chicken

By Heather Nandell

Serving Size : 4

4 boned and skinned chicken breasts -- fat trimmed
1/4 cup lemon juice
1 clove garlic -- minced
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
pepper -- to taste
3 tablespoons flour
1/4 cup cornmeal
1/2 teaspoon paprika
2 tablespoons butter
vegetable cooking spray

In a glass or plastic dish, combine the lemon juice, garlic, chili powder, salt, cumin and
pepper to form the marinade. Mix well. Add the chicken, turning to coat on all sides.
Cover and refrigerate for at least one hour.

Preheat oven to 375 degrees. Light spray a shallow baking dish, large enough to hold
the chicken in a single layer, with vegetable cooking spray.

On a piece of wax paper, combine the flour, cornmeal and paprika.

Remove the chicken from the marinade and pat dry with paper towels. Roll in the cornmeal mixture,
coating all sides. Place in the prepared baking dish and dot with 2 tablespoons of butter.

Bake in the upper half of the oven for 45 minutes, or until browned and crisp.

NOTES : Can use lime juice instead of lemon juice.

Per Serving: 294.3 Calories, 8.1g Fat, 40g Protein, 13.3g Carbohydrates, 112mg Cholesterol, 706mg Sodium