Chicken with Cucumber Sauce Recipe

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Chicken with Cucumber Sauce Recipe

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4 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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 Old Bay seasoning, optional
  • 8 boneless skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • CUCUMBER SAUCE:
  • 1 bottle (8 ounces) ranch salad dressing
  • 1 cup diced peeled cucumber
  • 1 tablespoon sliced green onion
  • 1/2 teaspoon dill weed

Directions

Combine cornmeal, mustard, nutmeg, cayenne pepper and Old Bay seasoning if desired; coat chicken. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until browned and juices run clear. Meanwhile, combine sauce ingredients in a saucepan; cook over low heat until heated through. Serve over chicken. Yield: 8 servings.
Editor's Note: Chicken may also be served as a sandwich on buns topped with warm or chilled cucumber sauce.
Originally published as Chicken with Cucumber Sauce in Country Chicken Cookbook 1995, p49

Nutritional Facts

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

  • 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 Old Bay seasoning, optional
  • 8 boneless skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • CUCUMBER SAUCE:
  • 1 bottle (8 ounces) ranch salad dressing
  • 1 cup diced peeled cucumber
  • 1 tablespoon sliced green onion
  • 1/2 teaspoon dill weed
  1. Combine cornmeal, mustard, nutmeg, cayenne pepper and Old Bay seasoning if desired; coat chicken. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until browned and juices run clear. Meanwhile, combine sauce ingredients in a saucepan; cook over low heat until heated through. Serve over chicken. Yield: 8 servings.
Editor's Note: Chicken may also be served as a sandwich on buns topped with warm or chilled cucumber sauce.
Originally published as Chicken with Cucumber Sauce in Country Chicken Cookbook 1995, p49

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