Texas-Mex Chicken Bites - cooking recipe

Ingredients

1 lb. skinless, boneless chicken breast halves or turkey breast tenderloin steaks
1/4 c. cornmeal
1 tsp. chili powder
1/2 tsp. ground red pepper
1/4 tsp. salt
1 Tbsp. margarine or butter
shredded iceberg lettuce (optional)
1/2 c. mild salsa or plain low-fat yogurt

Preparation

In a 12 x 7 1/2 x 2-inch microwave-safe baking dish, place poultry.
Cover with microwave-safe plastic wrap.
Turn back one corner to vent.
Cook on 100% power (High) for 3 minutes.
Turn poultry pieces over.
Rearrange by moving the outside pieces to the center of the dish.
Cook, covered, on High for 3 to 4 minutes more or until poultry is tender and no longer pink.
In a plastic bag, combine cornmeal, chili powder, paprika, red pepper and salt. Cut cooked poultry into 1-inch pieces.
Put pieces into the bag. Close bag and shake to coat poultry.