Categories: Poultry

Ingredients

• 3 cups popped popcorn
• 1 tbsp fresh thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 3 tbsp all-purpose flour
• 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
• 1 tbsp unsalted butter
• 1 tbsp canola oil

Directions

1. Remove any unpopped popcorn kernels.

2. Put the popcorn in a food processor and pulse until coarsely ground.

3. Place the popcorn in a shallow dish and mix in thyme, salt and pepper.

4. Place the egg in another shallow dish; add 1 tbsp water and beat lightly.

5. Place flour in another shallow dish.

6. Dredge the chicken in the flour to coat, shaking off ecess.

7. Dip the chiken in the egg mixture, then the popcorn mixture to coat.

8. Put the butter and oil in a large skillet over medium-high heat.

9. Add chicken and cook 10-12 minutes or until chicken is cooked through, turning occasionally to brown evenly.

10. Reduce to medium heat if necessary.

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