Crispy baked chicken (hl)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless chicken breasts; approximately 1 1/4 pound | |
| 2 | cups | Corn flakes |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Olive oil |
Directions
Preheat oven to 400 degrees F. Spray baking pan with non-stick cooking spray. Place corn flakes in a plastic food storage bag. Crush flakes by squeezing bag between your hands. Add paprika, oregano, salt and pepper.
Dip each chicken breast in lemon juice. Place chicken pieces one at a time in bag and shake to coat with crumb mixture. Place chicken on baking pan and sprinkle remaining crumbs on top. Drizzle ½ teaspoon olive oil on each piece. Bake approximately 20-25 minutes (or until chicken is white throughout).
Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi Yield: 4 servings
Serving size: 4 ounces cooked
Calories per serving: 285
Nutrient composition: 4 protein ½ fat ½ starch
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF47 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997