| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 4 |
|
Skinned, 6-ounce chicken |
|
|
breast halves |
| 8 |
|
Chicken, 4-ounce |
|
|
drumsticks skinned |
| 1/4 |
c |
Honey |
| 2 |
T |
Dijon mustard |
| 3/4 |
t |
Paprika |
| 1/8 |
t |
Garlic powder |
| 1 1/4 |
c |
Finely crushed cornflakes |
|
|
about 4 cups uncrushed |
|
|
cereal |
| 1/2 |
c |
Finely chopped pecans |
|
|
Cooking spray |
INSTRUCTIONS
Preheat oven to 400ø. 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. Place chicken pieces on a large baking
sheet coated with cooking spray. Lightly coat chicken with cooking
spray, and bake at 400ø 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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