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Chicken with Cucumber Sauce

I've served this chicken to nearly all our friends and relatives, and it's been met with many "Mmmms!" I sometimes prepare extra sauce to serve over steamed fresh carrots.

8 ServingsPrep/Total Time: 20 min.

Ingredients

1/4 cup yellow cornmeal
1-1/2 teaspoons ground mustard
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon seafood seasoning, optional
8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
CUCUMBER SAUCE:
1 bottle (8 ounces) Hidden Valley® Ranch

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Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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1 cup chopped peeled cucumber
1 tablespoon sliced green onion
1/2 teaspoon dill weed

Directions

In a large resealable plastic bag, combine the cornmeal, mustard,
nutmeg, cayenne pepper and seafood seasoning if desired. Add
chicken, a few pieces at a time, and shake to coat.
In a large skillet, cook chicken in oil over medium heat for 5-7
minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a large saucepan, combine the sauce ingredients; cook
over low heat until heated through. Serve with chicken. Yield: 8
servings.

2 of 2

Chicken with Cucumber Sauce (continued)

Editor's Note: Chicken may also be served as a sandwich on buns topped with warm or chilled cucumber sauce.

Nutrition Facts: 1 serving (1 each) equals 335 calories, 22 g fat (4 g saturated fat), 78 mg cholesterol, 291 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.