Pan-Fried Cornmeal Chicken with Corn and Onions

Ingredients

• 0.1 teaspoon pepper black
• 1.5 teaspoons cajun spice 
• 1 cup whole-kernel corn frozen thawed
• 1 teaspoon cornstarch 
• 0.3 cup less-sodium chicken broth fat-free
• 0.5 cup bell pepper green chopped
• 0.3 cup cornmeal stone-ground
• 1 tablespoon butter light
• 0.5 cup onion chopped
• 0.3 teaspoon salt 
• 16 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• ziploc bags

Directions

1. Place cornmeal and seasoning in a zip-top plastic bag; add chicken. Seal and shake well to coat.
2. Melt butter in a large skillet over medium- high heat.
3. Add chicken, and cook 6 minutes on each side or until done.
4. Remove chicken from pan.
5. Coat pan with cooking spray.
6. Add onion, bell pepper, and corn to pan; saut 2 minutes over medium heat.
7. Add salt and black pepper.
8. Combine chicken broth and cornstarch, stirring well; add to chicken, and cook until slightly thickened and bubbly.
9. Serve corn mixture over chicken.