 |
- NUGGETS:
- 1/2 cup cornmeal
- 2 teaspoons cumin - ground
- 1 tablespoon chili powder
- 1 1/2 pounds chicken breasts - boneless, skinless; cut into 1" cubes
- 3 tablespoons vegetable oil
These delicious bites, accompanied with a tasty dipping sauce, are loaded with flavor and texture—a
spicy Southwestern version of the popular finger food.
Directions
FOR CHILI SAUCE:
In large skillet sauté onions in butter until tender. Stir in chili powder, cumin, garlic;
stir to combine. Stir in chicken broth and chopped green chilies.
Bring to a boil; reduce heat to low, simmer, uncovered for 20 minutes; stirring occasionally.
Add
the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes
or until slightly thickened. Keep warm (on low).FOR NUGGETS:
Combine cornmeal, cumin and chili powder in a large plastic resealable bag or bowl. Add chicken
pieces; shake or stir to evenly coat.
Heat oil on medium high heat in skillet. Cook chicken pieces 6-8 minutes, turning once or
|
|
2 |
|
