Chicken
4 boneless,
skinless chicken breasts (1 lb.)
2 teaspoons lemon juice
1/3 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 clove garlic minced
1/2 cup bread crumbs
1/4 cup cornmeal
1 teaspoon paprika
1/2 teaspoon dried oregano
Pinch cayenne pepper
1/2 teaspoon pepper
Salt to taste
Cut chicken breasts on diagonal into 1/2 inch strips. Set aside. In small bowl, combine lemon juice, mayonnaise, Worcestershire sauce, mustard and garlic; set aside. In pie plate, combine bread crumbs, cornmeal, paprika, oregano, cayenne and black pepper, mixing well.
Dip chicken into mayonnaise mixture, then into crumb mixture, pressing to coat.
Arrange half of the chicken fingers evenly on microwave rack. Microwave uncovered, at High for 2 to 3 min. or until no longer pink inside, rotating dish once. Transfer to serving dish. Cook second batch. Season with salt to taste. Serves 4.