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Cajun Chicken

Cajun Chicken

Panfry spicy chicken with a crunchy coating that’s perfect on a plate with vegetables or on a bun as a sandwich.


  • 4 boneless skinless chicken breast halves (1 1/4 pounds)
  • 1 1/2 cups Country Corn Flakes cereal
  • 1/2 cup Original Bisquick mix or Reduced Fat Bisquick mix
  • 2 teaspoons Cajun seasoning
  • 1/2 cup water
  • 2 tablespoons butter or margarine


  1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.
  2. Crush cereal. Mix cereal, Bisquick and Cajun seasoning.
  3. Dip chicken into water, then coat with cereal mixture.
  4. Melt butter in 12-inch nonstick skillet over medium heat.
  5. Cook chicken in butter 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Yield: 4 servings

High Altitude (3500-6500 ft) Cook chicken 10 to 12 minutes.

Have a Cajun party! Play New Orleans jazz music, and serve Cajun Chicken sprinkled with toasted pecans. Or serve with simple red beans and rice.

No Cajun seasoning on hand? Experiment with other blends and herbs, such as Italian blends, thyme or even chili powder.

Crush cereal by placing it in a plastic bag or between sheets of waxed paper and crushing with a rolling pin or a small pot. Speed through the process with a blender or food processor if available.

Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 540 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 29 g

Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calcium 6 %; Iron 24 %

Exchanges: 1 Starch; 4 Lean Meat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2008/TM General Mills


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