Cornmeal Chicken Saute

• 6 halves boneless chicken breasts
• 1/4 c. flour
• 2 eggs
• 3/4 c. fine ground cornmeal
• 2 tsp. ground cumin
• 1 1/2 tsp. salt
• 1 1/2 tsp. cayenne pepper
• 1/2 c. oil (for frying)
• sour cream
• picante sauce

1. Pound chicken to 1/2-inch thickness.
2. Place flour in plastic bag.
3. Beat eggs in shallow bowl or pie plate.
4. Combine cornmeal, cumin, salt and cayenne pepper in another pie plate.
5. Place chicken, 2 pieces at a time, in bag with flour and shake to coat. Remove chicken and dip in egg.
6. Roll in cornmeal mixture, pressing to coat.
7. Heat oil in a large skillet over medium-high heat.
8. Add chicken and cook until brown and cooked through.
9. Place on platter; top with sour cream and picante sauce.

chicken breasts, flour, eggs, ground cornmeal, ground cumin, salt, cayenne pepper, oil, sour cream, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078859 (may not work)