| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | lb | Chicken thighs without skin |
| About 6 | ||
| 1 | lb | Chicken breasts without skin |
| About 3 | ||
| 2/3 | c | Corn flake crumbs |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1/4 | ts | Salt |
| 1 | ds | Ground red pepper |
| 1 | ds | Garlic powder |
INSTRUCTIONS
Remove all visible fat from the chicken pieces. Combine crumbs and spices in a plastic bag. Rinse chicken pieces in water and then toss a few at a time in the crumbs until well coated. Place pieces on a rack in a shallow pan and bake in a 375 oven for 40-45 minutes or until tender and no longer pink. per breast: 122 Kcal 1.4g fat (0.3g sat fat) 11% CFF 126mg Na per thigh: 58 Kcal 1.8g fat (0.4g sat fat) 28% CFF 63mg Na Recipe By : =20 From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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