Cornmeal Herbed Chicken

• 1 cup sour cream
• 1 large lemon, juice and zest of
• 1 tablespoon minced fresh rosemary leaf
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 12 teaspoon seasoning salt
• 18 teaspoon pepper
• 16 boneless skinless chicken thighs
• 13 cup yellow cornmeal
• 13 cup crushed seasoned croutons
• 2 tablespoons fresh parsley, chopped
• 1 12 teaspoons seasoning salt
• 1 teaspoon chili powder

1. Sour Cream Marinade: Combine first 7 ingredients in large bowl.
2. Makes about 1 cup.
3. Add chicken.
4. Stir until coated.
5. Cover.
6. Marinade in refrigerator at least 6 hours or overnight, stirring occasionally.
7. Discarde marinade.
8. Combine remaining 5 ingredients in small shallow dish.
9. Prsee both sides of chicken into cornmeal mixture until coated.
10. Arrange in single layer on greased, foil lined baking sheet.
11. Spray tops of chicken with cooking spray.
12. Bake at 425 degrees for about 20 minutes until chicken is no longer pink inside.

sour cream, lemon, rosemary leaf, chili powder, onion powder, salt, pepper, chicken thighs, yellow cornmeal, croutons, fresh parsley, salt, chili powder

Taken from www.food.com/recipe/cornmeal-herbed-chicken-325932 (may not work)