Fiesta Baked Chicken (Less Sodium Version)

• 14 cup butter
• 2 tablespoons cornmeal
• 2 tablespoons chili seasoning mix (See below)
• 14 cup all-purpose flour
• 3 boneless skinless chicken breasts
• 1 (14 1/2 ounce) sodium-free chicken broth
• 2 tablespoons tomato paste or 2 tablespoons ketchup
• 1 (14 1/2 ounce) can no-salt-added kidney beans
• chili seasoning mix
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon coriander

1. Preheat oven to 400 degrees.
2. Melt butter in an ovenproof skillet, in the oven.
3. Mix cornmeal, chili seasoining mix and flour in large resealable bag.
4. Add chicken and shake bag to coat.
5. Remove chicken, reserving flour mix.
6. Add chicken to skillet, turn coating with butter and place back into the oven.
7. Bake chicken, turning 2 times until brown and crisp, between 20-30 minutes.
8. Place chicken on a serving platter, separate.
9. Keep warm.
10. On stovetop, over medium heat, add reserved flour mix and cook stirring continually.
11. Stir in broth and tomato paste.
12. Cook stirring occassionally for about three minutes or until thickend.
13. Add Kidney beans, stir well, and serve with chicken.

butter, cornmeal, chili seasoning mix, flour, chicken breasts, chicken broth, tomato paste, salt, chili seasoning mix, chili powder, oregano, cumin, coriander

Taken from www.food.com/recipe/fiesta-baked-chicken-less-sodium-version-421681 (may not work)