Cornmeal Crusted Chicken With Smokey Tomato Sauce

• 12 cup yellow cornmeal
• 1 teaspoon McCormick's salt-free all-purpose seasoning
• 1 teaspoon paprika
• 1 12 lbs boneless skinless chicken breast halves
• ground black pepper
• 3 tablespoons canola oil
• 12 cup white wine
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 13 teaspoon hickory liquid smoke
• 2 tablespoons hormel real bacon bits (optional)

1. In a large ziptop plastic bag, combine cornmeal, all purpose seasoning and paprika; set aside.
2. If desired, between two pieces of plastic wrap, pound chicken with a meat mallet to desired thickness.
3. Season chicken with salt and pepper.
4. Add chicken to the zip-top bag.
5. Seal the bag and shake to coat chicken.
6. Remove chicken from bag and shake off the excess cornmeal mixture.
7. Set aside.
8. In a large skillet, heat canola oil over medium high heat.
9. Add chicken to hot oil; cook for 3-4 minutes per side until cooked through.
10. Transfer chicken to a plate and set aside.
11. Drain oil from the skillet and then return to the heat.
12. Add wine to the skillet and scarpe up any browned bits from the bottom of the pan.
13. Add tomatoes and liquid smoke.
14. Bring to a boil; reduce heat.
15. Simmer about 5 mins or until the liquid is reduced by half.
16. To serve, spoon the tomato mixture over chicken and garnish with bacon (optional).

yellow cornmeal, salt, paprika, chicken, ground black pepper, canola oil, white wine, tomatoes, hickory liquid smoke, hormel real bacon bits

Taken from www.food.com/recipe/cornmeal-crusted-chicken-with-smokey-tomato-sauce-381719 (may not work)