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    Chicken Sandwiches

    Source of Recipe


    List of Ingredients

    Made these yesterday for dinner. Juicy and crispy at the same time! Almost as good as a fast food chicken sandwich :) You can see a picture if you type the recipe name into the TOH recipe Finder.

    My changes were
    *used thin cut boneless skinless breasts, adjusted baking time
    *used fat free buttermilk
    *Didn't see the soak overnight thing. I just dipped them in the buttermilk, then into the baking mix/cornmeal mixture.

    Ultimate Chicken Sandwiches

    6 boneless skinless chicken breast halves (4 ounces each)
    1 cup 1% buttermilk
    1/2 cup reduced-fat biscuit/bakingmix
    1/2 cup cornmeal
    1-1/2 teaspoons paprika
    3/4 teaspoon salt
    3/4 teaspoon poultry seasoning
    1/2 teaspoon garlic powder
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    6 onion or kaiser rolls, split
    6 lettuce leaves
    12 tomato slices

    Pound chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
    In a shall bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
    Bake, uncovered, at 400 for 12 minutes. Turn chicken. Bake 8-12 minutes longer or until juices run clear and coating is lightly browned. Serve on rolls with lettuce and tomato. Yield: 6 servings.

    Nutritional Analysis: One sandwich equals 372 calories, 7 g fat (3 g saturated fat), 63 mg cholesterol, 759 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 3 starch.

    (7 points per serving





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