| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Skinned (6-ounce) chicken breast halves |
| 8 |
|
Chicken (4-ounce) drumsticks, skinned |
| 1/4 |
c |
Honey |
| 2 |
tb |
Dijon mustard |
| 3/4 |
ts |
Paprika |
| 1/8 |
ts |
Garlic powder |
| 1 1/4 |
c |
Finely crushed cornflakes (about 4 cups uncrushed cereal) |
| 1/2 |
c |
Finely chopped pecans |
|
|
Cooking spray |
INSTRUCTIONS
1. Preheat oven to 400°.
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 400° 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: http://cookinglight.com 6/30/97
Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by
Rooby <MsRooby@sprintmail.com> on Jun 30, 1997
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