CRISPY CHICKEN (WEIGHT WATCHERS MAGAZINE)
Yield: 6 servings
1 tb + 1 t. reduced-calorie tub 1/4 ts Salt
-margarine 1/8 ts Ground red pepper
1 1/2 oz Corn flakes 8 oz Chicken drumsticks
1 tb Grated Parmesan cheese 8 oz Chicken breasts, split
1 ts Onion powder
Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in
oven for 3-5 minutes, until margarine melts. Remove pan from oven.
2. In food processor, combine corn flakes, cheese, onion powder, salt and
pepper; process until corn flakes are coarsely chopped. Place crumb
mixture in gallon-size sealable plastic bag.
3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.
4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until
cooked through and crispy.
Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g
pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
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