| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Canola oil |
| 3 |
c |
Cornflakes; crushed |
| 1/2 |
ts |
Ground red pepper |
| 1 |
c |
Plain low-fat yogurt |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Ground cumin |
| 1 |
pk |
(3 lb) fresh skinless *chicken parts |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
1. Preheat oven to 400F. With oil, grease shallow baking pan large enough
to hold chicken without crowding; place in oven to heat. 2. On large dinner
plate, spread crushed cornflakes and ground red pepper. I large bowl,
combine yogurt, lemon juice and cumin. Beginning with large pieces,
generously coat chicken with yogurt mixture and roll in cornflakes. 3.
Place chicken pieces, meat side up, in prepared baking pan; sprinkle with
salt and pepper. Bake 30 to 40 minutes without turning, or until coating is
crisp and chicken is cooked through. (Check breasts for doneness after 30
minutes.) Serve warm or cold.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Apr 19, 1998
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