| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Low-fat, Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 5 | Slices white bread, cubed | |
| 1/4 | c | All-purpose flour |
| 3/4 | t | Salt |
| 3/4 | t | Pepper |
| 3 | Chicken breast halves | |
| skinned | ||
| 4 | Chicken thighs, skinned | |
| 3 | Chicken drumsticks, skinned | |
| 1/2 | c | Nonfat buttermilk |
| Vegetable cooking spray |
INSTRUCTIONS
Directions: Position knife blade in food processor bowl; add bread cubes. Process 30 seconds. Sprinkle crumbs on ungreased 15 x 10 x 1-inch jelly-roll pan. Bake at 400 degrees for 8 minutes or until lightly browned, stirring occasionally. Combine breadcrumbs, flour, salt, and pepper in a large zip-top heavy-duty plastic bag; set aside. Combine chicken pieces and buttermilk in another large zip-top heavyduty plastic bag. Seal bag, and shake to coat chicken with buttermilk. Place chicken, 2 pieces at a time, in breadcrumb mixture; seal bag, and shake to coat. Place chicken on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray. Lightly coat chicken with cooking spray; bake at 400 degrees for 25 minutes. Carefully turn chicken over; coat with cooking spray. Bake an additional 25 minutes or until done. Nutritional Info: CALORIES 254 (26% from fat); PROTEIN 28.5g; FAT 7.2g (sat 1.9g, mono 2.5g, poly 1.9g); CARB 16.8g; FIBER 0.6g; CHOL 80mg; IRON 1.8mg; SODIUM 507mg; CALC 57mg Reprinted from Cooking Light website - http://www.CookingLight.com Posted to MM-Recipes Digest V3 #278 Date: Wed, 9 Oct 1996 18:42:21 -0700 From: Julie Bertholf <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 104.7mg
Sodium: 391.3mg
Potassium: 316.8mg
Carbohydrates: 10.9g
Fiber: <1g
Sugar: <1g
Protein: 32.7g