Crispy Chicken (weight Watchers Magazine) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: + 1 t. reduced-calorie tub margarine,
1 1/2 ounce: Corn flakes,
1 tbsp: Grated Parmesan cheese,
1 tsp: Onion powder,
1/4 tsp: Salt,
1/8 tsp: Ground red pepper,
8 ounce: Chicken drumsticks,
8 ounce: Chicken breasts, split
Directions:
Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
Entertainment Services
Posted by: Valerie Whittle June 91 Serves:4
1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place
pan in oven for 3-5 minutes, until margarine melts. Remove pan from
oven.
2. In food processor, combine corn flakes, cheese, onion powder, salt
and pepper; process until corn flakes are coarsely chopped. Place
crumb mixture in gallon-size sealable plastic bag.
3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to
coat. Place chicken in prepared pan.
4. Bake 30 minutes; turn chicken over and cook 15 minutes longer,
until cooked through and crispy.
Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal,
18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
Source from luhu.jp
Entertainment Services
Posted by: Valerie Whittle June 91 Serves:4
1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place
pan in oven for 3-5 minutes, until margarine melts. Remove pan from
oven.
2. In food processor, combine corn flakes, cheese, onion powder, salt
and pepper; process until corn flakes are coarsely chopped. Place
crumb mixture in gallon-size sealable plastic bag.
3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to
coat. Place chicken in prepared pan.
4. Bake 30 minutes; turn chicken over and cook 15 minutes longer,
until cooked through and crispy.
Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal,
18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
Source from luhu.jp
Tags
Chicken