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Chicken, Beer, and Cornmeal

Boneless Skinless chicken breasts marinated in beer, honey and herbs and then coated with a cornmeal mixture. Oven baked and with a good spicy kick.

Main Course
Main Ingredient: 
Chicken and beer
Serving Size: 
2 persons

The Marinade.
1 tsp Oregano
1 tsp Rosemary
1/4 tsp Fines Herbs
3/4 cup Beer
(I used Taps Premium Lager for it's sweetness and hop kick.)
3 dashes Tobasco Sauce
2 tblsp Honey.
Stir Vigouratly to blend the honey.
In a container with a tight fitting lid place 2 bonless skinless chicken breasts and cover with the marinade. Seal container and refrigerate for about 2 hours. Shake the container occasionaly to keep the chicken covered.

The Dry Mixture.
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Mustard powder
1 tblsp Black Pepper
3/4 cup Corn Meal.
Combine and mix all ingredients.


Cover the bottom of a 9" x 9" greased baking pan with thickly sliced onion. (This adds flavour and keeps the chicken off the bottom of the pan.)
Remove chicken from marinade (Reserving the marinade) and dredge in the dry mixture making sure they are well coated.
Place in pan and cook in pre-heated 350 degree oven for about 45 minutes or until chicken is cooked through.

Remove chicken from pan, add remaining marinade to the pan with the onions, bring to a boil on top of the stove, stirring constantly.
Add some of the dry mixture to thicken and keep stirring.
2 - 3 minutes should do it, but make sure the mixture has come to a boil.
The sauce is quite spicy and goes very well over brown rice and plain steamed vegetables.

I had this with a Mill St. Tankhouse Ale, the heavy hoppiness of the beer was a great comliment to the spicyness of the chicken.

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