| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken-pl, Oven-pl |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless, skinless chicken |
|
|
breasts or thighs |
| 1/2 |
c |
Fat free mayonnaise |
| 1/2 |
c |
Fat-free ranch salad |
|
|
dressing |
| 1 |
c |
Unseasoned bread crumbs |
| 1/2 |
c |
Finely crushed corn flakes |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
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, 4.6
grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by:
RECIPE FOR HEALTH SHOW #RHF57 Posted to MC-Recipe Digest V1 #800 by
4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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