Ingredients for Cornmeal Breaded Grilled Chicken
- Boneless Skinless Chicken Breasts
- Egg
- Yellow Cornmeal
- Dried Basil Leaves
- Dried Oregano Leaves
- 1 teaspoon paprika
- Salt And Pepper
- Parmesan Cheese
- Lemon Juice
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How to Make Cornmeal Breaded Grilled Chicken
- In a shallow dish, whisk together the cornmeal, flour, salt, pepper, and paprika.
- In a separate shallow dish, beat the eggs with a fork.
- Dip each chicken breast into the egg mixture, ensuring it's fully coated.
- Dredge the egg-coated chicken in the cornmeal mixture, pressing gently to adhere.
- Place the breaded chicken breasts on a plate and let them rest in the refrigerator for at least 30 minutes. This allows the breading to set and prevents it from falling off during grilling.
- Preheat your contact grill to medium-high heat.
- Place the chicken breasts on the preheated grill, ensuring they don't overcrowd the surface. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
11g
Carbs
6g