menu

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:



  1. Mix together ingredients well, boil for a few minutes.

     

  2. Remove from the fire and let cool.

     

  3. Add this mixture to wheat-cake batter; add enough milk to make a paste as thick as frying paste.

     

  4. Sprinkle 1/4 pound fine yellow corn meal into 1 pint boiling water seasoned with a pinch of salt.

     

  5. Add 2 ounces butter; mix well, boil a few minutes.

     

  6. 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

  1. 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.
     
  2. Fry banana slices in butter subsitute.
     
  3. Make the cornmeal pancakes (refer to notes section for directions)
     
  4. Slice chicken with cornmeal pancakes and fried sliced bananas.
     
  5. Serve horseradish sauce separately.

close

Main Menu

Categories