This southwestern version of fried chicken needs only two sides: purchased Mexican-style rice pilaf and a sauté of bell peppers and carrots. Flan with sliced kiwi would be a nice finish. Look for ancho chili powder in the spice section of your supermarket.
Makes 4 servings.
- 1/2cup buttermilk
- 2/3cup yellow cornmeal
- 1tablespoon ancho chili powder or regular chili powder
- 1/2teaspoon salt
- 4skinless boneless chicken breast halves, pounded to 1/2- to 1/3-inch thickness2tablespoons corn oil2/3cup low-salt chicken broth
- 1cup bottled green salsa
- 3tablespoons chopped fresh cilantro
- 1large avocado, peeled, pitted, sliced
DIRECTIONS Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
Add broth to drippings in skillet. Bring to simmer over medium heat, stirring to scrape up browned bits. Stir in salsa; simmer until slightly reduced, about 3 minutes. Mix in cilantro. Divide chicken among 4plates. Spoon sauce over chicken. Top with avocado slices and serve.