4 Chicken breasts (bone-in w/skin)
1/2 cup mayo
1 tsp celery seed
2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 tsp chili powder (to taste/heat)
Mix all ingredients together. Rub under and over skin. Roast for 30 minutes at 425F or until done.
1/2 cup corn meal
1.5 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
1 cup cheddar
Mix salt, pepper, thyme, cornmeal and half cup chicken stock together until thick. Add 1 cup boiling chicken stock and mix until dissolved. Heat over medium heat until desired consistency - about 5-10 minutes. Add cheddar and mix until melted
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