Spicy Oven-fried chicken breasts
Preheat oven to 425 degrees. In a large shallow dish, combine the buttermilk and hot sauce; add chicken and turn to coat; set aside. On a shallow plate, combine the breadcrumbs, cornmeal, salt, cumin, chili powder and cayenne pepper; dip chicken in crumb mixture, turning to coat. Place each chicken breast on a nonstick baking sheet; spray with vegetable spray. Bake 15 minutes; remove sheet from oven, spray again with vegetable spray. Bake 10-15 minutes longer until just cooked through. Makes 4 servings.
SPICE NOTE: The chili powder and cumin are optional; the seasonings of your choice may also replace them. Other possibilities:
1. 1 1/2 teaspoons dry basil, tarragon or oregano; 1 teaspoon dried crumbled or 2 teaspoons fresh chopped rosemary
2. 1 tablespoon chopped fresh cilantro
Lemon pepper packet potatoes
1 small onion, cut into chunks
4-5 medium red potatoes cut in bite-size pieces
2 tablespoons olive oil or vegetable oil
juice and grated zest of 1 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons freshly grated Parmesan cheese (optional)
Preheat oven to 425 degrees. Spray a large sheet (18x)
