Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless chicken breasts
  2                     shallots
  10            ounces  frozen corn
     1/2           cup  flour
     1/2           cup  paul prudhomme's cajun spice mix
     1/4           cup  corn oil
     1/2         large  red bell pepper
     1/2         bunch  scallions
  1                box  konrico pecan rice
     1/2           cup  corn meal
  3             medium  eggs
     1/2           cup  half and half

Preparation:

Skin chicken breasts and cut off any excess fat, then cut chicken into 1 1/2" strips. Peel shallots and slice into thin rings. Peel outer layer of scallions and wash, then slice into 1/2" pieces. Cut and de-seed pepper, dice into 1/2" chunks. Combine flour, corn meal and Cajun spice into bowl. Prepare rice according to directions on box. Mix eggs and cream together and pour into separate bowl. Dredge chicken in this eggwash and then in flour and cornmeal mixture, lay on wax paper. Heat oil in skillet on high heat, add shallots and cook for approximately 1 minute. Add chicken and peppers and cook for 5 minutes, turning chicken occasionally and scraping up any browned bits of shallots. Then add scallions and corn, let cook 2 minutes. Pour cracklin' chicken mixture over rice divide

Nutritional Information:

337 Calories (kcal); 21g Total Fat; (54% calories from fat); 9g Protein; 30g Carbohydrate; 151mg Cholesterol; 58mg Sodium