Chicken Mexicana

This is a good recipe if its made right...

Makes 8 servings.

1 can (4 - 4 1/2 ounces) chopped mild green chiles
1/2 cup Dijon mustard
1 tablespoon fresh lime juice
1/2 teaspoon ground black pepper
2/3 cup plain dried bread crumbs
2/3 cup yellow cornmeal
1 tablespoon paprika
2 tablespoons coarsely chopped fresh cilantro or parsley
1/2 teaspoon salt
1 teaspoon dried oregano
2 chickens each cut into 8 pieces and skin removed(or chicken breasts can be used)
2 tablespoons olive or vegetable oil


1.In small bowl,mix green chiles,mustard, lime juice, and pepper until blended,On waxed paper,mix bread crumbs and next five ingredients.

2.Preheat oven to 425 degrees,Brush mustard mixture evenly onto chicken.Coat with bread-crumb mixture,firmly pressing crumb mixture onto the chicken.

3.grease 17 inch by 11-1/2 inch roasting pan.Place chicken in roasting pan.With pastry brush,lightly dab oil onto the chicken.

4.Bake chicken(do not turn) 40 - 45 minutes,until crisp and juices run clear when pierced with the tip of a knife.