RECIPES
|
RECIPES |
|
HOME HISTORY NEWS & EVENTS WINE CLUB MAILING LIST SHOP ONLINE, RECIPES GALLERY |
Crusty Cajun Chicken
Serve with Oven Roasted Sweet Potato Fries and Braised Greens
and our delicious Deaver Vineyards Barbera (Available ONLINE)
|
Every now and then we crave a meal with just a bit of extra snappiness. Our Crusty Cajun Chicken served with Oven Roasted Sweet Potato Fries and Braised Greens is just such a meal. Enjoy it with good friends and a bottle of Deaver Vineyards Barbera. You can find the recipes for the Oven Roasted Sweet Potato Fries HERE and the Braised Greens HERE |
 |
Ingredients: Method: In a medium bowl, whisk 1/2-cup Bisquick with cornmeal, Cajun seasoning and salt. In three separate shallow bowls, place the remaining cup of Bisquick, the buttermilk and the cornmeal mixture. Season the buttermilk with hot sauce. Place chicken breasts in a zip top bag and pound each to equal thickness. Pat the chicken breast dry with a paper towel. First, lightly coat each chicken breast in Bisquick and shake off any excess. Next, dip each chicken breast in the buttermilk to coat: and remove, shaking slightly so the excess buttermilk drains back into bowl. Finally, dredge the chicken breast in the cornmeal mixture; again shake off any excess coating. Lay the chicken on waxed paper. Heat a large skillet over medium heat with 1/4 cup oil. Once oil is heated lay two chicken breasts smooth side down in the pan and cook for about 2-3 minutes, turn over and cook for 3-4 minutes. Remove each piece of chicken breast to platter with paper towel and cover with foil to keep warm. Season with salt and pepper and top each cooked chicken breast with Robert Rothschild Anna Mae's Smokey Mustard and chopped chives. Serve immediately with braised greens, oven roasted sweet potato fries and sliced tomatoes. Serves 4 Cajun Seasoning 1/4 cup Kosher salt Mix all ingredients together. Makes about a cup. Store in a covered jar. Tested and contributed by Kristi Santens *Highlighted items are available in our online store.
1-1/2 cups Bisquick
1 cup yellow cornmeal
2 tablespoons Cajun seasoning (Recipe Follows)
1/2 teaspoon kosher salt
1-1/2 cups buttermilk
1 teaspoon hot sauce
4 boneless skinless chicken breasts, about 4 ounces each
1/4 cup oil
4 tablespoons Robert Rothschild Anna Mae's Smokey Mustard *
Chopped chives for garnish
Salt and pepper to taste
1/4 cup Cayenne
1/4 cup paprika
1/8 cup ground black pepper
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons poultry seasoning.
(Bisquick is a Registered Trademark of General Mills, Inc.)