Yield: 8 Servings
|2 pounds||Boneless; skinless chicken breasts or thighs|
|½ cup||Fat free mayonnaise|
|½ cup||Fat-free ranch salad dressing|
|1 cup||Unseasoned bread crumbs|
|½ cup||Finely crushed corn flakes|
Preheat oven to 400 degrees F. Lightly coat baking sheet with cooking spray. Place chicken pieces in a large bowl filled with cold water. In a casserole dish or wide bowl, whip together the mayonnaise and dressing. In another dish, stir together bread crumbs, corn flakes and pepper until evenly combined.
Using a serving fork, remove chicken pieces, one at a time, and dip them in the mayonnaise mixture. Coat each piece evenly. Remove carefully with the fork and roll each piece in the crumb coating mix. Shake gently to remove excess, and place on baking sheet.
Bake for 20 minutes or until golden brown.
Courtesy Elise M. Griffith author Busy Mom's Lowfat Cookbook Yield: 6 to 8 crispy servings
Nutritional Information per serving: 284 Calories, 4⅗ grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF57 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997