Portion Size: 4 oz. chicken, 2 tablespoons sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 (3 oz.) Boneless skin less chicken breasts, cut into strips	Trim all visible fat and skin
1 cup Nonfat milk
2 cups ground yellow cornmeal
1 teaspoon ground oregano
1 teaspoon ground paprika
¼ teaspoon cayenne pepper
¼ cup olive oil
Sauce:
2 cups ketchup
¼ teaspoon Tabasco
¼ cup packed dark brown sugar
2 teaspoons lemon juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chicken with salt and pepper. Place milk in a shallow bowl. Combine cornmeal, oregano, paprika, and cayenne in a separate shallow bowl.
2	Heat oil in skillet over medium high heat. Dip chicken in milk and then dredge in cornmeal mixture. Transfer to skillet and cook until browned and cooked through. 3 to 5 minutes per side.	Cook until internal temperature reaches 165°F.
3	Mix ketchup, Tabasco, sugar and lemon juice in a small bowl. Chill until ready to serve. Serve chicken with sauce.