Recipe by kellib626
This is a great recipe! I've used it as a main dish and as an appetizer at parties. I use cornflakes for the coating and crushed red pepper flakes instead of ground red pepper--you can make it as spicy or as mild as you like. The cilantro dip cools and complements the chicken.The original recipe came from Better homes and Gardens.
Top Review by diner524
I scaled this recipe back to serve one, using one chicken breast, sliced into strips. I also used the crushed corn flakes and recommend this to others. For the cayenne pepper, I just sprinkled some into the mixture, as it was hard to put that into a 1/4 of 1/4 tsp. lol!! I loved it with the sour cream mixture, great quick lunch!!! Thanks for sharing the recipe. Made for Spring PAC 2011.
- 6 inches wooden skewers
- 1⁄4 cup corn flake crumbs or 1⁄4 cup dry bread, crumbs
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper or 1⁄4 teaspoon crushed red pepper flakes
- 1 lb boneless skinless chicken breast half
- 2 tablespoons margarine or 2 tablespoons butter, melted
- 1 (8 ounce) carton sour cream
- 3 tablespoons fresh cilantro, snipped
Directions See How It's Made
- 1. Soak skewers in water for 30 minutes.
- 2. While soaking skewers, combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.
- 3. Cut chicken into strips, thread onto skewers. Brush chicken with melted butter or margarine. Roll in crumb mixture.
- 4. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until tender and no longer pink, turning once.
- 5. While chicken is baking, stir together sour cream and cilantro in small bowl. Serve alongside chicken.