Lemon-Thyme-Corn Crusted Chicken

Last week I made a thyme chicken crock pot dish, and this week, with RJJ in town, I wanted to try  a fried chicken dish.  This time, healthy!  This recipe has approximately 275 calories per serving, 14 g fat (2.5 saturated), 27.5 g protein, 8.5 carbs, 65 mg cholesterol, 220 mg sodium, 1 g fiber.  Exact stats change depending on the size of your chicken, and if you modify the recipe like I did.

I loved how crispy and flavorful the chicken was on the outside, and so tender on the inside.  I was scraping up the bits of the breading from the pan because it was so delicious!  RJJ really enjoyed it too – we had to fight for the leftovers!  We paired the chicken with some steamed green beans, and generous glasses of Chardonnay.  Mmm, mmm!

Lemon-Thyme-Corn Crusted Chicken

1/2 cup cornmeal
1 T chopped fresh thyme*
2 t grated lemon peel
1 t pepper
1/2 t salt
1/2 cup buttermilk
4 boneless skinless chicken breast halves
3 T corn oil, divided+
4 lemon wedges

*I used dried thyme and it worked fine.
+I used vegetable oil.

Recipe from Cooking Light.


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