| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Gma5 | 1 | servings | |
INGREDIENTS
| 8 | Skinless; boneless chicken | |
| ; breasts (or 6 | ||
| ; skinless thighs and | ||
| ; 4 breast halves) | ||
| 4 | c | Rice Krispies |
| 2 | ts | Cumin |
| 1 1/2 | ts | Granulated garlic |
| 2 | tb | Paprika |
| 3/4 | c | Fresh parmesan cheese; grated |
| Salt and pepper | ||
| 2 | Eggs | |
| 6 | oz | Andouille sausage; chopped |
| 1 | c | Fat free plain yoghurt |
| Chopped parsley | ||
| 1 | ts | Cumin |
INSTRUCTIONS
1. Saute andouille sausage and drain on paper towels to remove excess fat. Roughly crush Rice Krispies in plastic bag with rolling pin. 2. Put Rice Krispies in large flat bowl and add cumin, garlic, paprika, parmesan cheese, salt and pepper to taste. Stir in parmesan cheese and cooled andouille sausage. 3.In another flat dish, beat the eggs. Dip chicken in eggs, then in dry mixture, pressing to coat. Put chicken on baking sheet that has been sprayed with Pam. Bake in 350 degree oven for 30 minutes. Garnish with chopped fresh parsley and grape tomatoes. Sauce: Add 1 teaspoon cumin and 1 tablespoon chopped parsley to 1 cup fat free yoghurt. Serve sauce on the side. Recipes copyright C1999 Cut the Calories Cook-Off Contest. Converted by MC_Buster. NOTES : By Sandy Greene Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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