Oven-Fried Chicken & Potato Salad from Healthy Diabetic Recipes

Oven-Fried Chicken & Potato Salad Recipe

Recipe Ingredients:

1.50 lb Whole tiny new potatoes
-cooked & quartered
0.25 c Green onion; finely chopped
2.00 tb Parsley; snipped
0.25 md Red onion, finely chopped
-or 1/4 cup
1.00 Stalk celery; finely chopped
0.75 c Basic strained yogurt
4.00 ts Dijon-style mustard
1.00 ts Brown sugar - or substitute
= to 1 ts.
0.25 g Freshly ground black pepper
2.00 Whole chicken breasts, split
<<<OR>>>
1.00 Whole chicken breast, split
<<<AND>>>
2.00 Thighs
0.50 c Cornmeal
0.50 c Soft bread crumbs
0.50 ts Dried tarragon; crushed
0.50 ts Ground ginger
0.25 ts Salt
0.13 ts Ground red pepper
0.75 c Refrigerated egg product
<<<OR>>>
0.75 c Frozen egg product; thawed
1.00 tb Skim milk
0.50 c All-purpose flour

Recipe Instructions:

This recipe was posted on *P by Norma Wrenn,
ID#NPXR56B and is one of Graham Kerr's recipes. Also
was reposted on NVN by P.Smith (Bunny). Source: Eating
Right, Living Well 1993.
FOR SALAD: In a large bowl, combine potatoes,
green onions, parsley, red onion, and celery. Mix
strained yogurt, mustard, brown sugar, and pepper in a
small bowl; stir into the potaato mixture till well
combined. Cover and chill till serving time. If
dressing has thickened, stir in 1 to 2 tablespoons
skim milk till creamy.
FOR CHICKEN; Remove and discard skin and separable
fat from chicken pieces. Line a baking sheet with
parchment paper. In a medium bowl, combine cornmeal,
bread crumbs, tarragon, ginger, salt, and red pepper.
Pour the egg product and skim milk into a small bowl;
put the flour in a large bowl. Dip chicken pieces in
flour, turning till they are completely covered.
Next, dip the chicken in the egg substitute, then in
cornmeal. When chicken pieces are completely coated
with cornmeal, place them on the baking sheet, meaty
side down. Bake in a 375 degree oven for 25 minutes.
Turn chicken pieces and bake 20 to 30 minutes more or
till chicken is tender and no longer pink.
To prepare the chicken for later use, chill
rhoroughly. When cold, put the chicken and potato
salad into separate sealed plastic containers and
refrigerate.
Yield: 4 servings, 530 calories - 12% from fat, 7
g fat - 2 g sat. fat, 77 mg cholesterol, 360 mg
sodium, 5 g fiber.

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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