Recipes:
# Fiesta Baked Chicken
## INGREDIENTS
¼ cup butter or margarine
2 tablespoons cornmeal
2 tablespoons chili seasoning mix
¼ cup all-purpose flour
2 skinless, boneless chicken breasts (4 ounces each)
1 (14½-ounce) can chicken broth
2 tablespoons tomato paste or ketchup
**SERVES 4**
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## Make Ahead
Create a lunch that's better than fast-food chicken sandwiches! Heat a leftover chicken breast and some sauce in the microwave, then place on a hard roll.
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## VARIATION
Protein-packed kidney beans will make a hearty addition to this recipe. Add 1 cup drained beans to the sauce in step 4.
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### 1
Preheat oven to 400°F. Melt butter in a large ovenproof skillet in the oven. Mix cornmeal, chili seasoning mix and flour in a large resealable plastic bag; add chicken. Shake bag to coat chicken.
### 2
Remove chicken, reserving flour mixture. Add chicken to skillet, turning to coat with butter. Place skillet in oven. Bake chicken, turning once until brown and crisp, about 20 minutes.
### 3
Place chicken on a serving platter; keep warm. Place skillet on stove top over medium heat. Add reserved flour mixture to skillet drippings. Cook, stirring continually, for 2 minutes.
### 4
Stir broth and tomato paste into skillet. Cook, stirring occasionally, for 3 minutes or until thickened. Serve sauce with chicken.
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## Make It Quicker
• A quick batch of chili seasoning mix can be made from ingredients in your cupboard. Combine 2 teaspoons chili powder with 1 teaspoon each salt, oregano, cumin and coriander.
• Make a delicious black bean soup to accompany this dish. Just mix a can of black beans with a 12-ounce jar of salsa, then heat to serving temperature for a quick side dish.
