|4||Skinned (6-ounce) chicken breast halves|
|8||Chicken (4-ounce) drumsticks, skinned|
|2 tablespoons||Dijon mustard|
|⅛ teaspoon||Garlic powder|
|1¼ cup||Finely crushed cornflakes (about 4 cups uncrushed cereal)|
|½ cup||Finely chopped pecans|
1. Preheat oven to 400ø.
2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
3. Place chicken pieces on a large baking sheet coated with cooking spray.
Lightly coat chicken with cooking spray, and bake at 400ø for 40 minutes or until done.
You would expect Southern fried chicken to be served with lots of calories and fat. Not our version, though -- we baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.
>From Cooking Light Website: 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@...> on Jun 30, 1997
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