30-min chili cornmeal chicken

3 tablespoons	Cornmeal
1 tablespoon	All-purpose flour
1 tablespoon	Chili powder
1 teaspoon	Ground cumin
1 teaspoon	Dried oregano
¼ teaspoon	Salt
1 pinch	Cayenne pepper
4	Chicken breasts, boneless, skinless
1 tablespoon	Vegetable oil

 In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne. Press chicken into mixture to coat all over. In nonstick skillet, heat oil over medium heat; cook chicken, turning once, for 10-15 minutes or until no longer pink inside.