This special Cajun favorite always makes preparing supper a treat.
Ingredients:
12 Oz bottle of amber or dark beer
4 boneless chicken breasts
2 eggs
Olive oil
1/2 cup corn meal
1/2 cup breadcrumbs
Cajun spices (mixure of small but useful amounts of all or most of these spices: sea salt, cayenne, paprika, onion powder, black pepper, garlic powder, ground cumin, dried basil, chili powder, thyme, mustard powder, and cloves) or
use your favorite premixed cajun seasoning.
Preheat oven to 375°
While warming oven heat tinfoil lined baking sheet with a thin layer of olive oil on the bottom.
Break the eggs in one bowl and mix all the dry spices, crumbs and cornmeal in another.
One at a time, lay each chicken breast on a cutting board.
Hold the beer bottle by the neck and batter the crap out of the chicken until it is thin and tender.
Cut the tenderized chicken into pieces. Dunk each one in the egg, cover with crumbs, and lay on the hot baking sheet.
Cook for 8-10 minutes on each side.
Toss together with coarsely chopped tomato and buttered egg noodles.
Drink the beer while setting the table. (You might want to pour the beer into a glass before battering the poultry)
