Give oven-fried chicken a Mexican flavor twist by adding cornmeal, cumin and oregano to the panko coating. Photo credit: Sydney Kramer from Crepes of Wrath.

Ingredients: (4 servings)

1/2 cup unseasoned panko bread crumbs
2 tbsps cornmeal
1/2 tsp McCormick Culinary Cumin, Ground
1/2 tsp McCormick Culinary Garlic Powder
1/2 tsp McCormick Culinary Oregano Leaves
1/2 tsp salt
1 1/4 lbs boneless skinless chicken breasts halves
1/4 cup milk
1 tbsp butter, melted


1.Preheat oven to 425°F. Mix panko, cornmeal and seasonings in shallow dish. Moisten chicken with milk. Coat evenly with panko mixture.

2. Place chicken in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. Drizzle with melted butter.

3. Bake 15 to 20 minutes or until chicken is cooked through.


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