Part Southern U.S., part French, this dish is a truly delicious alternative to fried chicken. Kids can use ketchup as a dip, and grown-ups will savor the creamy Boursin sauce. Tip: Serve with noodles topped with some of the Boursin sauce.

Prep Time: 25 minutes, cook time: 10 minutes, servings: 4

Ingredients

1/2 cup chicken broth

1/2 cup dry white wine

1 (5.2-ounce) package herb Boursin cheese 

11/2 cups yellow or white cornmeal

1 teaspoon salt

1/2 teaspoon ground black pepper (optional)

1 teaspoon chili powder (optional)

2 large eggs

1 pound boneless, skinless chicken breasts, cut into 8 thin pieces

4 tablespoons olive oil 

Directions

1. Heat outdoor grill or preheat broiler. If using a broiler, line a sheet pan with parchment paper or foil for easy cleanup.

2. In a shallow bowl or pie plate, combine breadcrumbs with olive oil, garlic, five-spice powder, cumin, coriander, sesame seeds and salt. Stir until ingredients are well combined.

3. Weave chicken strips onto skewers, piercing each strip in three places to keep it secure.

4. Coat skewered chicken thoroughly with breadcrumbs, pressing firmly. Grill or broil until golden brown, 3 to 4 minutes per side. (Don't worry if a few breadcrumbs burn in the process.) Serve immediately. Leftovers are delicious cold.