Fiesta Baked Chicken (Less Sodium Version)

This is the 'fitness buffs' version of this DELICIOUS recipe. My husband is the creator if the FitWall and this is one of his favorite recipes. Less sodium, and more protien. Extremely good for you and amazingly delicious! Enjoy!

• Ready In: 40 mins
• Serves: 3
• Yields: 3 chicken breasts

Ingredients

• 1⁄4 cup butter
• 2  tablespoons cornmeal
• 2  tablespoons  chili seasoning mix (See below)
• 1⁄4 cup all-purpose flour
• 3  boneless skinless chicken breasts
• 1 (14 1/2ounce)  sodium-free chicken broth
• 2  tablespoons tomato paste or 2  tablespoons ketchup
• 1 (14 1/2ounce) can  no-salt-added kidney beans
•  chili seasoning mix
• 2  teaspoons chili powder
• 1  teaspoon oregano
• 1  teaspoon cumin
• 1  teaspoon  coriander

Directions

1. Preheat oven to 400 degrees. Melt butter in an ovenproof skillet, in the oven.
2. Mix cornmeal, chili seasoining mix and flour in large resealable bag.
3. Add chicken and shake bag to coat.
4. Remove chicken, reserving flour mix.
5. Add chicken to skillet, turn coating with butter and place back into the oven.
6. Bake chicken, turning 2 times until brown and crisp, between 20-30 minutes.
7. Place chicken on a serving platter, separate. Keep warm.
8. On stovetop, over medium heat, add reserved flour mix and cook stirring continually. Stir in broth and tomato paste. Cook stirring occassionally for about three minutes or until thickend. Add Kidney beans, stir well, and serve with chicken.