Crispy Baked Chicken from Healthy Diabetic Recipes

Crispy Baked Chicken Recipe

Recipe Ingredients:

Nonstick cooking spray, as needed
8 oz nonfat French onion dip - (1 cup)
Fat-free (skim) milk, as needed
1 cup cornflake crumbs
1/2 cup wheat germ
6 skinless chicken breast halves or thighs, (abt 1 1/2 lbs)

Recipe Instructions:

Preheat oven to 350 degrees. Spray baking pan with nonstick cooking spray.

Place dip in shallow bowl; stir until smooth. Add milk, 1 tablespoon at a time, until pourable consistency is reached.

Combine cornflake crumbs and wheat germ on plate.

Dip chicken pieces in milk mixture; then roll in cornflake mixture. Place chicken in prepared pan. Bake 45 to 50 minutes or until juices run clear when pierced with fork and chicken is no longer pink near the bone.

This recipe yields 6 servings.

Exchanges Per Serving: 1 1/2 Starch, 3 Meat.

Nutrition Facts: Calories 267; Calories from fat 13%; Total Fat 4g; Saturated Fat 1g; Protein 31g; Carbohydrates 25g; Cholesterol 69mg; Sodium 373mg; Dietary Fiber 2g.

Comments: This crunchy baked chicken uses cornflakes and wheat germ to give it a crispy outside and moist inside.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

:: TOP ::