Fiesta Baked Chicken

• 14 cup butter or 14 cup margarine
• 2 tablespoons cornmeal
• 14 cup all-purpose flour
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons tomato paste or 2 tablespoons ketchup
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon coriander

1. Preheat oven to 400 degrees.
2. Melt butter in a large ovenproof skillet in the oven.
3. Mix cornmeal, chili seasoning and flour in a large resealable plastic bag.
4. Add chicken to bag, seal, and shake bag to coat chicken.
5. Remove chicken from bag, reserving cornmeal and flour mixture.
6. Add chicken to skillet, turning to coat with butter, then place skillet in oven.
7. Bake about 20 minutes, until brown and crisp, turning once.
8. Place chicken on a serving platter and keep warm.
9. Place skillet on stovetop over medium heat.
10. Add reserved cornmeal and flour mixture to skillet drippings.
11. Cook, stirring continually for 2 minutes.
12. Stir in broth and tomato paste.
13. Cook, stirring occasionally for 3 minutes, or until thickened.
14. Serve chicken topped with sauce.

butter, cornmeal, flour, chicken breast halves, chicken broth, tomato paste, chili powder, salt, oregano, cumin, coriander

Taken from www.food.com/recipe/fiesta-baked-chicken-218050 (may not work)