Double Dip Chicken and Cornmeal Pancakes
Double dip chicken and cornmeal pancakes not only gives you a chicken recipe but a pancake recipe as well that compliments the chicken and adds enticing flavor to the meal. This chicken recipe combo is a winner!
Notes
Cornmeal Griddle Cakes (pancakes):
Ingredients:
- 1/4 pound fine yellow corn meal
- 1 pint boiling water seasoned with a pinch of salt
- 2-ounces butter
Directions:
- Mix together ingredients well, boil for a few minutes.
- Remove from the fire and let cool.
- Add this mixture to wheat-cake batter; add enough milk to make a paste as thick as frying paste.
- Sprinkle 1/4 pound fine yellow corn meal into 1 pint boiling water seasoned with a pinch of salt.
- Add 2 ounces butter; mix well, boil a few minutes.
- Remove from the fire and let cool; add this mixture to wheat-cake batter; add enough milk to make a paste as thick as frying paste.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 egg, beaten
- butter subsititute
- low-fat bread crumbs
- 3 bananas
- horseradish sauce
- salt and pepper
Instructions
- Season the chicken breasts with salt and pepper to taste, dip in beaten egg with a little olive oil and roll in bread crumbs; cook in clarified butter.
- Fry banana slices in butter subsitute.
- Make the cornmeal pancakes (refer to notes section for directions)
- Slice chicken with cornmeal pancakes and fried sliced bananas.
- Serve horseradish sauce separately.