Ingredients:
1/2 cup plain breadcrumbs ( I made my own)
2 tablespoons yellow cornmeal
2 tablespoons parmesan cheese, grated
1 teaspoon tony chachere creole seasoning
2 tablespoons unsalted butter, cold and diced
1/4 cup nonfat plain yogurt
2 lbs boneless skinless chicken breasts ( I trimmed 6 to uniform size, using the rest of the chicken in another recipe)
Directions:
In the bowl of a food processor, mix bread crumbs, cornmeal, Parmesan cheese and Creole seasoning together. Pulse several times to blend thoroughly.
Add diced butter to crumb mixture and pulse 6-8 times, or until crumb mixture is moistened. Place mixture in a shallow dish.
Pat chicken pieces dry with paper towel. Smear yogurt on all sides (may substitute mayonnaise or creme fraiche).
Dredge chicken in crumb mixture, turning to coat evenly.
IF FREEZING: Place on a cookie sheet, with pieces not touching each other. Freeze. May be individually wrapped after frozen. To cook: unwrap frozen chicken, place in baking dish and bake (from frozen) according to directions that follow. An additional 10 minutes of cooking time may be necessary.
TO COOK: Preheat oven to 375 F Lightly spray baking dish with cooking spray. Place coated pieces in baking dish. Cook 15 minutes then turn and continue cooking until done (approximately 10 more minutes).
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.