Chicken with Cucumber Sauce Recipe

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Chicken with Cucumber Sauce Recipe

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4 1
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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 seafood seasoning, optional
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • CUCUMBER SAUCE:
  • 1 bottle (8 ounces) ranch salad dressing
  • 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 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.
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 seafood seasoning, optional
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • CUCUMBER SAUCE:
  • 1 bottle (8 ounces) ranch salad dressing
  • 1 cup chopped peeled cucumber
  • 1 tablespoon sliced green onion
  • 1/2 teaspoon dill weed
  1. 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.
  2. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 170°.
  3. Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through. Serve with 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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