Tasty Thursday - Cornbread Chicken

Okay, let me start by saying that this was a total experiment.  Start to finish.  Luckily, it turned out pretty good! 

What you need:
boneless skinless chicken breasts (i used 3 for this recipe)
Jiffy cornbread mix (1/2 box per 3 chicken breasts)
3 tbsp paprika
1 tsp salt (feel free to add more, but we try to do low sodium 'round these parts)
2 tbsp black pepper
eggs (for dipping - 2 was enough for 3 breasts)
3 tbsp Oil for pan frying (i used olive oil)
1 tbsp minced garlic (2 gloves)
about 15 minutes of time

Here's how to do it:
Combine cornbread mix, paprika, salt, and pepper in a pie pan or shallow dish. set aside.  Heat oil in a skillet over medium high heat.
 
Crack eggs into a dipping bowl and whisk lightly.
 
Coat chicken breasts in cornbread mixture.
Heat oil in a large skillet.  Add the garlic when the oil is warm and cook about 2 minutes.
 
Dip the breaded chicken in the egg...
 
And place in skillet.   Cook on each side about 5 or 6 minutes.  The outside will be a nice golden brown color.
 

Enjoy the nice cornbread-y crunchiness!