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CRISPY CHICKEN (WEIGHT WATCHERS MAGAZINE)

Category:    Chicken
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
  Entertainment Services

  
  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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