Ingredients:
4 boneless, skinless chicken breasts (750 g/1 1⁄2 lbs)
50 mL cornmeal or fine dry bread crumbs - 1⁄4 cup
50 mL whole flaxseed - 1⁄4 cup
25 mL all purpose flour - 2 tbsp
5 mL Creole or Cajun seasoning - 1 tsp
25 mL canola oil - 2 tbsp
15 mL minced onion - 1 tbsp
15 mL chopped fresh thyme and parsley - 1 tbsp
1 clove garlic, minced
salt and pepper to taste
50 mL bourbon or whiskey - 1⁄4 cup
10 mL brown sugar - 2 tsp
75 mL chicken stock - 1⁄3 cup
2 mL cornstarch - 1⁄2 tsp
Method:
• Preheat oven to 180° C (350° F).
• In a bowl, combine cornmeal, flaxseed, flour and seasoning.
• Moisten chicken breasts with water.
• Coat all sides of chicken breasts with crumb mixture.
• In a 25 cm (10 inch) nonstick fry pan, heat oil over medium to medium-high heat.
• Sear chicken 2 minutes, 30 seconds on each side.
• Remove chicken from fry pan and finish baking in oven until done, about 25 minutes.
• In the fry pan, over medium-high heat sauté onions until soft, about 2 minutes. Add
herbs, garlic, salt and pepper. Stir.
• Add bourbon. Heat about 30 seconds.
• Add brown sugar, chicken stock & cornstarch. Stir and bring to a boil. Remove from heat.
• Plate chicken on serving plates. Spoon sauce over each breast.
Servs 4
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