Southwest Seasoned Chicken and Rice

Wow, getting chilly out there, hows about a little spice to heat things up!


Ingredients:
  • 4 boneless, skinless chicken breast halves
  • Salt and freshly ground black pepper
  • 1 large egg
  • 1 tablespoon milk
  • 1/3 cup yellow cornmeal
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons Southwest seasoning blend (see notes)
  • 3 tablespoons vegetable oil
  • For the rice:
  • 2 tablespoons butter
  • 1/4 cup onion, chopped
  • 1 cup long grain white rice
  • 2 cups low-sodium chicken broth
  • 1 cup corn kernels (fresh or frozen)
  • 3 scallions, chopped
  • 2 tablespoons fresh cilantro, finely chopped
Preparation:
Lightly pound the chicken pieces between 2 sheets of plastic wrap until they are a uniform thickness of about 1/2-inch. Lightly season both sides with salt and pepper. Set aside.
Next, prepare the rice. Heat the butter in a saucepan over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the rice and toss to coat with the butter, then add the broth, increase the heat to high and bring the mixture to a boil. Stir, reduce the heat to medium-low, cover and cook until the liquid is absorbed and the rice is tender. Remove from the heat, stir in the corn and scallions, cover to keep warm and set aside.
While the rice cooks, combine the cornmeal, breadcrumbs and seasoning mix in a shallow dish (a pie plate works well).
Whisk the egg and milk together in a separate shallow dish. Dip the chicken pieces in the egg mixture, turning several times to coat. Allow the excess egg to drip off, then coat the chicken in the cornmeal mixture, pressing gently to ensure that the crumbs adhere.
Heat the oil in a large pan over medium-high heat. Add the the chicken in a single layer and cook, turning several times, until the exterior is crispy and the chicken is cooked through, about 3 minutes per side.

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